Slow Cooked Baby Back Ribs Rack with Coffee Rubbed

How to make it

1. Pat the burnt ends dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and crisp the burnt ends until deeply colored.
3. Add the aromatics with the bell pepper and dill pickles; cook until fragrant and just tender.
4. Build the coffee rubbed sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over toasted buns.