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Chocolate-Chipotle Ribs

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.

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.