Craving some comfort food for a chilly winter night? This is one of my favorite rubs for ribs. I enjoy consuming this next to a fireplace all curled up watching the cold weather outside. I always wash it down with a mocha porter or stout.

1/3 cup dark roast coffee beans
¼ cup black peppercorn
4 tablespoons sea salt
4 tablespoons sea salt, hickory smoked
2 tablespoons paprika, Spanish Smoked
As Needed Olive oil
5 pounds bone-in beef ribs (approximately 4 racks)
Dijon mustard, for serving (optional)
Fig Puree/Marmalade, for serving (optional)

1. Preheat the oven on 500° F (260° C).

2. Coarsely grind the coffee beans in a spice grinder, set them aside. Grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered.

3. Mix the coffee, peppercorns, and seat salt together with the smoked paprika.

4. Lay the ribs on a baking sheet and rub with a thin coating of olive oil, then coat with the spice mix. The ribs should have a thick, “crusty” coating. Roast in the 500° F oven for 10 minutes, or until ribs have a nice sear. Remove the baking sheet from the oven, turn the heat down to 300° F.

5. Wrap the ribs in the foil and make sure there are no openings anywhere. Place the entire pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the drippings. Place the entire thing back in the oven and roast for 4 hours.

6. After 4 hours, turn the heat down to 220° F and slow roast for another 7 hours. If by the end of 7 hours a fork cannot be easily inserted into the meat, turn the heat back up to 300° F and cook for an additional 1 to 2 hours. The final product should be sticky, tender, and gelatinous.

7. When ribs are done, sprinkle with fine sea salt and eat with a fig puree, or just a bit of Dijon mustard.

Kyle Pafford is the executive chef at Atlantic Shores Retirement Community.