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Be sure to slowly poach these ribs for hours to get them cooked and tender — do this before you've put a drop of barbecue sauce on them!

Ingredients:

Serves 6

3 racks of baby back ribs
Gray salt and freshly ground black pepper

For the Sauce:

Yield 2-1/2 cups

1 cup honey
1/4-cup soy sauce
1/2-cup balsamic vinegar
1 cup ketchup
1/4-cup espresso
2 Tbs. extra-virgin olive oil
2 Tbs. minced garlic

Directions:

1. Preheat the oven to 325 degrees F.
   
2. Cut each rack of ribs in half. Season with salt and pepper.
   
3. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces.
   
4. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes.
   
5. Remove the ribs from the oven and cover them with foil to keep them moist and tender.

For the sauce:

1. In a bowl, whisk together the honey, soy sauce, vinegar, ketchup and espresso.
   
2. Place the olive oil and garlic in a small sauté pan.
   
3. Cook over low heat for about 1 minute, or until it turns a golden brown.
   
4. Remove from heat. Add to the honey mixture.
   
5. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.

To complete the ribs:

1. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.
   
2. Place the ribs on an outdoor grill or in a 425 degrees F oven. Turn and baste the ribs as they cook.
   
3. Remove when the ribs are glazed and tender, about 15 minutes.