Coffee Marinated Bison Short Ribs

I grabbed some Bison Short Ribs from the Santa Monica Farmers Market on Wednesday. Looking forward to this for dinner. I made a huge pot of greens yesterday and probably make some wild rice to go with. Kinda over mash potatoes if you know what I mean. Although yesterdays Turkey Tetrazzini was pretty yummy.  

Coffee Marinated Bison Short Ribs

Original recipe found here on The Bitten Word.
After reading the comments and using what I had on hand I adapted it a little bit. I'm going to cut the salt content and probably leave out the bacon. 

The coffee marinade is sweetened slightly with a little maple syrup, and the sauce gets a kick thanks to a jalapeño chile.

Servings: Makes 6 servings
Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs:
2 cups chopped onions
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1/4 cup chili sauce (such as Heinz) or ketchup2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
Preparation
For marinade:
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.
For short ribs:
Preheat oven to 325°F.  Using bacon fat and working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add 2 cups marinate; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add ribs back to pot, 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.
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. Pour sauce over ribs.