1 full rack pork spare ribs (could also use St. Louis style, back or country style ribs, but I prefer spare ribs for their meat/fat ratio)

For the dry spice rub:

4Tbsp ground dark roast coffee (Italian or French roast)

2Tbsp fine granulated brown sugar

1tsp black pepper

1tsp onion powder

1tsp garlic powder

1tsp ground cayenne pepper or red chili powder

1/2tsp coriander powder

1/2tsp finely ground sea salt

Combine all above ingredients with just enough cooking oil to make a very thick paste. Pat the meat dry, spread the spice paste and rub it into the meat thoroughly.

Heat oven to 225 degrees F. Place ribs on a wire rack (or directly on oven rack) with foil below (to catch drippings and make cleanup easier). Oven roast ribs for 4-5 hours. This can be done ahead of time.

For the wet sauce:

1/4 cup dark rum

3 Tbsp tomato paste

3 Tbsp Dijon mustard

2 Tbsp tamarind paste

2 Tbsp maple syrup

1 Tbsp harissa

1 Tbsp ground cayenne pepper

1 Tbsp diced Scotch bonnet pepper

1 Tbsp orange juice

Mix it all up.

When you?re hungry, slather on the sauce and throw the ribs onto a hot grill (or place under a hot broiler) for 4-6 minutes to char crisp and allow the sugars in the sauce to carmelise