- ¼ cup coriander seeds
- 2 Tbsp. black peppercorns
- 2 Tbsp. fennel seeds
- ½ cup (packed) light or dark brown sugar
- ⅓ cup Diamond Crystal or 3 Tbsp. plus ¼ tsp. Morton kosher salt
- ¼ cup ground coffee (unflavored)
- ¼ cup Urfa biber or smoked paprika
- 2 Tbsp. smoked chipotle chile flakes or crushed red pepper flakes
- 2 Short Ribs Rack (3 bone) — about 6lbs total
- Flaky sea salt (optional)
Make the Spice Rub
Toast corriander, peppercorns and fennel seeds in a dry small skillet over medium heat, stirring often, until fragrant, about 4 minutes. Transfer to a spice mill or mortar and pestle and let cool. Very coarsely grind. Transfer spice mixture to a small bowl and add brown sugar, salt, ground coffee, Urfa biber or smoked paprika and chile flakes; mix well.
Sprinkle rib all over the racks, concentrating most of it on meat side and patting to adhere. Place on a wire rack set inside a foil-lined rimmed baking sheet. Chill, uncovered, at least 6 hours and up to 1 day.
Bake the ribs
Place a rack in middle of oven; preheat to 300°. Cover with foil, sealing edges along sides of baking sheet to enclose. Bake until meat is tender and bones are exposed (an instant-read thermometer inserted into thickest part of ribs should register 205°), 2½–3 hours.
Finish, uncovered
Carefully uncover ribs and discard foil. Return to oven and continue to bake until surface looks matte, about 30 minutes more. Remove ribs from oven and let rest at least 15 minutes before slicing between the bones.
Sprinkle cut sides with a pinch of flaky sea salt before serving.
