Chocolate-Chipotle Ribs

• 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
• dash of vegetable oil
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoon paprika
• salt and pepper, to taste
• 1/2 cup sugar
• 1 disc taza chipotle chili chocolate mexicano, coarsely chopped
• 1 tablespoon cocoa nib rub
• chocolate chipotle barbecue sauce
• 1 onion, coarsely chopped
• 4 racks baby back ribs

1. In a medium size bowl, combine all ingredients and mix well. Set aside.
2. 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.
3. 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.
4. Using a blender or food processor, process sauce until smooth, then run through a fine mesh strainer. Set aside.
5. Rub ribs with the dry rub on both sides. Allow to sit overnight.
6. 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.
7. 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.