The coffee in this marinade accentuates the bitter and smoky flavors of molasses, which is particularly delicious with pork ribs. This recipe is a favorite for marinating ribs of any kind: bee prime ribs or short ribs, as well as gone-in rib pork chops. My absolute favorite is pork spareribs because of their high ration of fat to meat. If that weren't enough, this marinade also makes a wonderful dipping sauce because it's not too salty.
2. Follow instructions for either oven-roasting or grill-roasting.
To Oven-Roast Ribs: Preheat the oven to 350 F. Remove the ribs from the marinade and let the excess drip off. Save the remaining marinade for basting the ribs. Put the ribs fat-side up, on a rack over a baking pan. Put in the oven and roast until the meat begins to pull away from the bones, about 1-1/2 to 2 hours, basting every 20 minutes with the reserved marinade.
If you want to brown and caramelize the surface of the ribs after they're baked, put them under a broiler about 3 to 4 inches from the heat until they begin to bubble and brown, about 2 to 3 minutes. Serve as is or with a dipping sauce.
To Grill-Roast Ribs: Build a fire on one side of a covered grill or if using a gas grill only light one burner. Put the meat opposite the fire so there is no fire directly underneath the meat. If you're grill-roasting more than 2 slabs, put them in a vertical rack specially designed for cooking several rib racks at one time. Cover the grill and try to maintain a temperature of 300° to 350°F. When the meat begins to pull away from the bone, the ribs are done. This may take anywhere from 1-1/4 to 2 hours, depending on the temperature maintained in the grill. If you like a smoky flavor, add some wood chips or chunks to the coals from time to time. If you want more of a grilled flavor or caramelized exterior, grill both sides of each slab briefly over a hot fire (you may need to add more coals) for 2 to 3 minutes per side after they're cooked. Serve the ribs as is or with a dipping sauce.
3. Put the reserved 1 cup marinade in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 2 to 3 minutes. Serve the reduced marinade as a dipping sauce for the ribs.
Yotam Ottolenghi and Sami Tamimi, authors of Ottolenghi: The Cookbook, grew up in Jerusalem just miles apart, but politically worlds away.