Chocolate-Chipotle Ribs

Chocolate-Chipotle Ribs
4 from 1 ratings
This recipe produces tender, succulent ribs slathered in a chocolate-chipotle barbecue sauce that'll have you licking your fingers.
  • 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.