Black Cherry and Jägermeister Baby Back Ribs

METHOD:

For the Barbecue Sauce:
In a saucepan, heat olive oil and sauté onions until translucent. Add honey and brown sugar. Bring to boil and simmer 15 minutes. Remove from heat and add Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to boil, and simmer for 2 hours. Add coffee and coffee grinds and continue simmering for 4 hours, stirring occasionally. Add chipotle and adobo sauce. In a blender, blend sauce and season with salt and pepper. Strain through a chinois and cool.

For the Rib Rub:
Combine all ingredients.

For the Ribs:
Preheat oven to 300°F and prepare and heat grill on high. Pat baby back ribs thoroughly with Rib Rub, coating completely. Char ribs on grill on both sides. Transfer ribs to hotel pan and layer orange slices and mint leaves on each rack. Stack the ribs on top of one another.

In a bowl, combine Barbecue Sauce, orange juice, and Jägermeister and pour over ribs. Scatter sliced onions over ribs and fill hotel pan with black cherry cola until ribs are nearly covered.

Place hotel pan on stove over medium-low heat. When simmering, cover with parchment paper and tinfoil and braise in oven for 2 to 3 hours, or until ribs are tender. Transfer ribs from braising liquid to cooling rack. Serve with additional Jägermeister barbecue sauce.