Stir water, coffee, salt and sugar in a large bowl until salt and sugar dissolve.

Add syrup, rosemary, Worcestershire sauce and ice cubes. Stir until ice melts.

Add ribs and submerge into the liquid. Cover the bowl with a plate and chill in the refrigerator for 4-6 hours. Check to make sure ribs are still submerged.

Drain the ribs and discard the marinade.

You can do this step up to two days prior. Put drained ribs into sealed food storage bag and keep refrigerated.

Preheat the oven to 325 degrees Fahrenheit, or put in slow cooker on low setting.

Saute bacon in a heavy, large, and wide ovenproof pot over medium heat until just about brown. Using a slotted spoon, remove bacon and set aside.

Increase heat to medium high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs on both sides until brown. Remove and set aside.

Add onions, shallots, garlic, and jalapeno to pot. Reduce to medium heat, cover, and cook until vegetables are soft.

Add coffee and broth, stir, and scrape up the brown bits. Add remaining ingredients and bring to a boil.

Add bacon and ribs, cover pot, and place in the oven, or transfer mixture to slow cooker. Braise in the oven for 2½ hours, or slow cook for 6 hours until meat is tender.

Remove ribs and tent with foil. Spoon fat off surface of sauce, and boil liquid to reduce to 2 cups. Pour sauce over ribs to serve.