Season the beef on all sides with salt and pepper.
Heat a Dutch oven or deep pot over medium high heat. When the pot is hot, add just enough vegetable oil to coat the bottom of the pan. As the oil begins to smoke, add the ribs and brown in batches, so that they are browned on all sides. Remove from the pan and set aside.
Pour off all but 2 TBS of the drippings and add the onion, pepper, and garlic and brown over medium heat. Add the crushed chili and brown sugar and stir well to combine. Add the liquor and coffee and bring to a boil. Return the ribs to the pan and when boiling, reduce the heat to a simmer, cover the pot and braise until tender, about 2 hours.
Preheat a grill, grill pan or broiler.
Remove the ribs from the pot and reserve the liquid. Transfer the ribs to the grill or broiler to sear and sizzle, about 1-2 minutes per side. Skim the fat from the braising liquid and adjust the seasonings. Strain if desired and serve poured over the ribs.
