Mix 3 tablespoons of the ground coffee, black pepper, salt, ginger, garlic powder, and cocoa powder. Rub this mix on both sides of ribs, cover in plastic wrap, and refrigerate overnight.
Remove ribs 20 minutes before cooking. Preheat oven to 350F. Unwrap ribs and place in a metal oven dish. Cover tightly with foil and cook for 2½ hours.
Meanwhile, begin making the barbecue sauce by sautéing onion in olive oil for 5 to 7 minutes until soft. Mix in red wine vinegar and cook until the liquid has mostly evaporated. Mix in remaining ingredients (including the 1 teaspoon of ground coffee) and cook on low, stirring occasionally, until sauce thickens, about 30 minutes. Allow to cool, then blend with a hand blender or food processor.
After 2½ hours, baste both sides of the ribs with sauce and cook uncovered for 15 minutes, flip, and cook another 15 minutes. Serve with the rest of the barbecue sauce.
Per serving: 834 calories, 43 grams fat (15 grams saturated fat), 206 milligrams cholesterol, 1,471 milligrams sodium, 46 grams total carbohydrates, 3 grams fiber, 65 grams protein.
