In a large pot, cover ribs with cold water; bring to a boil. Reduce heat, cover and simmer for 45 minutes or until fork tender; drain and transfer to a 13"x9" baking dish.

In a saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger,salt, allspice and hot pepper sauce; bring to a boil. Reduce heat and boil gently for 15 minutes or until reduced to 2 2/3 cups. Pour over ribs, turning to coat; let cool. Cover and refrigerate for at least 4 hours or up to 24 hours.

Cover dish tightly with foil; bake in 325¼ F oven for 30 minutes.Turn ribs and bake, uncovered and basting occasionally, for 45 minutes or until meat almost falls off the bone and sauce is thickened. Makes 6 servings.

Serve with baked potatoes and tossed salad.