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Serving Size: 4 - 6

3 racks baby back ribs
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 cup honey
1 cup ketchup
1/2 cup balsamic vinegar
1/4 cup brewed espresso or French roast coffee
1/4 cup soy sauce

1. Preheat the oven to 325°F
   
   
2. Cut each rack of ribs in half. Season with salt and pepper or your favorite Chef Jamie Spice Rub. Stack the ribs in a roasting pan or on a foil-covered baking sheet, in two piles of three pieces each and cover the pan tightly with aluminum foil. Bake for 1 to 1 1/2 hours or until tender.
   
   
3. For the sauce, in a medium saucepan heat the olive oil and add the garlic. Sauté 1 minute or until just golden. Add the honey, ketchup, vinegar, espresso and. Bring to a simmer and cook for 15 minutes to blend the flavors.
   
   
4. To finish the ribs, preheat the grill to high. Brush the Espresso BBQ Sauce on both sides of the ribs and grill until the ribs are glazed, about 10 minutes, turning once