Chocolate-Chipotle Ribs

Chocolate-Chipotle Ribs
Staff Writer
Taza Chocolate
Chocolate-Chipotle Ribs

This recipe produces tender, succulent ribs slathered in a chocolate-chipotle barbecue sauce that'll have you licking your fingers.

4
Servings
208
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cocoa Nib Rub

  • 1/4  Teaspoon  ground allspice
  • 1/4  Teaspoon  ground cinnamon
  • 1  Tablespoon  paprika
  • 1  Teaspoon  ground cumin
  • 1  Tablespoon  cajun seasoning salt
  • 1  Teaspoon  salt
  • 1  Tablespoon  brown sugar
  • 1/4  Cup  grounded Taza Roasted Cocao Nibs
  • tomatoes, coarsely chopped
  • 1/4  Cup  plus 2 tablespoons apple cider vinegar

For the Chocolate-Chipotle Barbecue Sauce

  • Dash of  vegetable oil
  • 1/2  onion, finely chopped
  • cloves garlic, finely chopped
  • 2  Teaspoons  paprika
  • Salt and pepper, to taste
  • 1/2  Cup  sugar
  • disc Taza Chipotle Chili Chocolate Mexicano, coarsely chopped

For the ribs

  • 1  Tablespoon  Cocoa Nib Rub
  • Chocolate Chipotle Barbecue Sauce
  • onion, coarsely chopped
  • racks baby back ribs

Directions

For the Cocoa Nib Rub

In a medium size bowl, combine all ingredients and mix well. Set aside.

For the Chocolate-Chipotle Barbecue Sauce

Heat vegetable oil in a medium saucepan over medium-high heat. When oil begins to shimmer, add the onion and garlic and cook until onions are translucent, about 6 minutes. Add chopped tomatoes and paprika and bring to a simmer.

Cook until tomatoes have broken down, about 20 minutes, and then add the sugar and vinegar and bring to a simmer. Add chocolate and mix until incorporated. Season to taste with salt and pepper.

Using a blender or food processor, process sauce until smooth, then run through a fine mesh strainer. Set aside.

For the ribs

Rub ribs with the dry rub on both sides. Allow to sit overnight.

Place 1/4 of the chopped onion on a large sheet of tin foil. Drizzle 1/2 cup the barbecue sauce over the onions and place ribs bone side down on onions. Smear 1 cup more of the sauce over ribs and then encase them in foil. Repeat with remaining ribs.

Place ribs in a 250-degree oven and cook until tender, about 5 hours. Allow ribs to cool completely (in the fridge overnight is fine), then grill over high heat, basting with leftover sauce.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
26g
20%
Protein
4g
9%
Vitamin A, RAE
157µg
22%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
28mg
3%
Choline, total
6mg
1%
Fiber, total dietary
7g
28%
Folate, total
17µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Selenium, Se
4µg
7%
Sodium, Na
82mg
5%
Water
17g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.