1.COOK THE RIBS In a large pot, combine the lager, baby back
ribs, carrots, celery and onion and bring to a boil. Simmer over
low heat, turning the ribs a few times, until the ribs are tender,
about 1 1/2 hours. Transfer the ribs to a work surface and let cool.
Cut in between the ribs at 2-rib intervals.
2. MEANWHILE, PREPARE THE SAUCE In a large saucepan, heat the
bacon fat. Add the onion and cook over moderate heat, stirring
occasionally, until softened, about 10 minutes. Add the garlic and
ginger and cook for 5 minutes longer. Whisk in the orange juice,
ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses,
tamarind concentrate, mustard and Worcestershire sauce and
bring to a boil. Simmer over low heat, stirring occasionally,
until thickened, about 45 minutes. Season with salt and pepper.
Working in batches, puree the sauce in a food processor.
3. Light a grill. Brush the ribs with oil. Grill over moderate heat,
turning, until lightly browned, about 5 minutes. Brush the ribs with
the sauce and grill, turning and brushing with more sauce, until
richly glazed and browned, about 2 minutes longer. Serve the ribs
with extra sauce for dipping. —James Holmes
MAKE AHEAD The cooked ribs can be refrigerated in their braising
liquid overnight and reheated gently before grilling. The sauce can
be refrigerated for up to 1 week.
NOTES Tamarind concentrate is available at Asian markets and at
specialty food stores.