4 cups water | 3 cups chilled strong brewed coffee | 1/2 cup coarse kosher salt | 3 tablespoons + 2 teaspoons dark brown sugar | 1/4 cup pure maple syrup | 2 tablespoons chopped fresh rosemary | 2 tablespoons + 1 teaspoon Worcestershire sauce | 2 ice cubes
4 lbs of Force of Nature bison short ribs (cut between ribs to separate) | 1/4 cup chopped bacon (about 1.5 oz) | 2 cups chopped onions | 1/2 cup chopped shallots | 6 garlic cloves, chopped | 1 small jalapeño chile, seeded and chopped | 1 cup strong brewed coffee | 1 cup low-sodium chicken broth | 1/4 cup chili sauce or ketchup | 2 tablespoons Dijon mustard | 2 tablespoons apple cider vinegar | 1 tablespoon soy sauce
For Short Ribs:
Preheat oven to Preheat oven to 325ºF degrees. 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. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to a large plate. Add onions, shallots, garlic and jalapeño to pot. Reduce heat to medium, cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover and transfer to oven. Braise until meat is tender, about 2 hours 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. rewarm in 325ºF oven until heated through, about 20 minutes. Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduce to 2 cups, about 5 minutes. Pour sauce over ribs then serve.
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: drained ribs can be made 2 days ahead. Cover and chill.