Texas Style Cowboy Ribs

4 pounds beef chuck short ribs

1 tablespoon chili powder

1 tablespoon packed brown sugar, divided

1 teaspoon salt, divided

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

¼ teaspoon cayenne pepper

Sauce

1 medium onion, finely chopped

2 cloves garlic minced

1 tablespoon cooking oil

1½ cups ketchup

¼ cup Worcestershire sauce

¼ cup strong hot coffee

¼ cup red wine vinegar

2 tablespoons packed brown sugar

1 can (7 ounces) chipotle peppers in adobo sauce, chopped

2 teaspoons dry mustard

½ teaspoon salt

Heat oven to 350 degrees.Trim fat from ribs. Place ribs in a shallow roasting pan.In a small bowl combine chili powder, brown sugar, salt, garlic powder, onion powder, cumin, black pepper and cayenne pepper. Generously sprinkle rub over both sides of ribs and massage into the meat with your fingers. Cover pan with foil. Bake ribs 1frac12; to 2 hours until tender. Drain off fat.For the sauce: In a medium saucepan cook onion and garlic in hot oil over medium heat for 5 minutes or until tender. Stir in ketchup, Worcestershire, coffee, vinegar, brown sugar, chipotle peppers, dry mustard and salt. Bring to a boil then reduce heat and simmer, uncovered, for 30 minutes or until sauce is desired consistency. Stir occasionally. To cook: Place cooked ribs on preheated grill. Brush with sauce and close lid and cook 5 minutes, turn ribs and brush on sauce again. Close lid and grill for another 5 minutes or until ribs are browned. Serve ribs with extra sauce.Serves six to eight.Cook#146;s note: The sauce is a bit spicy; cut the amount of chilies if desired.