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
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
  • 3 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
  • 2 cloves garlic, finely chopped
  • 2 Teaspoons paprika
  • Salt and pepper, to taste
  • 1/2 Cup sugar
  • 1 disc Taza Chipotle Chili Chocolate Mexicano, coarsely chopped

For the ribs

  • 1 Tablespoon Cocoa Nib Rub
  • Chocolate Chipotle Barbecue Sauce
  • 1 onion, coarsely chopped
  • 4 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.

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.