Coffee-Marinated Bison Short Ribs

Ingredients

• 2 tablespoons apple cider vinegar 
• 1.5 ounces bacon chopped
• 4 pounds bison short ribs (often labeled buffalo)
• 0.3 cup chili sauce (such as Heinz)
• 0.5 cup kosher salt 
• 3 tablespoons t brown sugar dark packed ()
• 2 tablespoons dijon mustard 
• 2 tablespoons rosemary leaves fresh chopped
• 6  garlic clove chopped
• 2 cups ice cubes 
• 1 small jalapeno seeded chopped
• 1 cup chicken broth 
• 0.3 cup maple syrup pure
• 2 cups onion chopped
• 0.5 cup shallots chopped
• 1 tablespoon soya sauce 
• 1 cup strong coffee decoction brewed
• 4 cups water 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• oven
• pot
• aluminum foil
• slotted spoon

Directions

1. Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve.
2. Add syrup and next 3 ingredients; stir until ice melts.
3. Add ribs.
4. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours.
5. Drained ribs can be made 2 days ahead. Cover and chill.
6. Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high.
7. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch.
8. Transfer to large plate.
9. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
10. Add coffee and broth; stir, scraping up browned bits.
11. Add chili sauce and all remaining ingredients; bring to boil.
12. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
13. Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes.
14. Pour sauce over ribs.