Short Ribs

5 pounds short ribs
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground coffee
2 tablespoons Kosher salt
1 teaspoon ground black pepper
8 cups chicken stock

Barbecue Sauce

1 jalapeño
1 yellow onion, peeled and halved
4 cups red wine vinegar
1⁄2 cup granulated sugar
1⁄4 cup whole grain mustard
1⁄4 cup yellow mustard
1 cup water


Prepare oven according to Mugnaini’s High Roasting Environment, 625 – 675˚F

In a small bowl mix the spices, coffee, kosher salt and black pepper together. Toss the short ribs in the spice mixture and let sit for 4 hours or overnight in refrigerator. Place the spiced short ribs into a deep roasting pan or braising pot and add the chicken stock, lightly cover with foil and Cook for 3 1/2 hours away from the fire or until the meat is fork tender.

Barbecue Sauce

Start by placing the jalapeño and yellow onion on a sheet pan and char in the oven next to the fire. Remove and place in a small pot, add the red wine vinegar, sugar and both mustards and reduce by half. Set the barbecue sauce aside until ready to use.

Pull short ribs out of oven and let rest for 30 minutes. Remove the short ribs from roasting pan and lay out on a sheet pan. Brush the short ribs with the barbecue sauce and slide into the oven and cook until a nice glaze appears — about 5 minutes each time. Continue this process 3 times.