Ingredients

• 5 pounds baby back pork ribs
• 1/4 cup Kahlua
• 1/4 cup hoisin sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon sriracha
• 2 tablespoons finely ground coffee
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cinnamon
• 2 whole cloves
• 2 tablespoons honey

Instructions

1. Wash and pat dry the ribs, then place them in a large roasting pan. Combine all the remaining ingredients, except the honey, and coat the ribs with the marinade evenly on all sides. Place meat-side down in the pan and cover in foil. Refrigerate for at least 4 hours, or up to 24 hours.
2. Preheat oven to 300 degrees F. Bake the ribs, covered, for two hours. Uncover, turn the ribs meat side up, cook for another hour, basting occasionally. Remove the ribs from the oven, glaze with honey, and put back in the oven under the boiler, set to low, for about 3 minutes.
3. If you prefer to grill the ribs — which will give the ribs a smokier flavor and nice charred crust — remove them from the marinade (do not bake) and place them on the grill over indirect medium heat. Cover the grill and cook until tender and lightly charred, turning often and basting occasionally with marinade, about 1 hour. Finish with a glaze of honey.
4. Let the ribs cool before cutting...and get those napkins ready!