Adapted from the Vosges website
Serves: 4
Prep time: 2 ½ hours
3 pounds baby back ribs
For the dry rub:
Ingredients
- ¼ cup peppercorns
- 1/3 cup salt
- 1/3 cup brown sugar
- ¼ cup cocoa powder
- 1 tablespoon paprika
- 1 teaspoon chipotle
- 1 teaspoon garlic salt
Barbecue Sauce:
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 1 dried ancho chili
- 1 cup apple cider vinegar
- 1 ½ teaspoons salt
- 1 ½ teaspoons crushed peppercorns, coarsely ground
- 28 ounce can of whole tomatoes
- 8 ounces tomato sauce
- ¼ cup of honey
- 2 tablespoons molasses
- ¼ cup dark brown sugar
- 1 tablespoon paprika
- 2 teaspoons cumin powder
- 2 ounces Vosges Red Fire Chocolate bar, or 2 ounces 55% cacao chocolate bar and an additional ancho chili
- ½ cup orange juice
- 1 cup cilantro, chopped
For the ribs:
Directions
- Preheat over to 300 degrees.
- Mix dry rub ingredients together and coat ribs on both sides.
- Put ribs into a baking sheet, and fill with water half way up the pan.
- Seal with foil and roast for two hours.
- Finish on the grill by putting ribs on medium-heat grill, bone side down.
- Cook for five minutes, then flip ribs and baste with chocolate barbecue sauce.
- Baste and grill ribs until they are crispy and covered in sauce.
- Cut into individual pieces to serve.
For the Barbecue Sauce:
Directions
- Heat oil in a large saucepan at medium low heat.
- Saute onions and ancho chile pepper about ten minutes, until the onion is golden.
- Deglaze pan with apple cider and cook on high for 2 minutes.
- Add all other ingredients, except cilantro, and bring to a boil, then reduce heat to simmer uncovered.
- Stir occasionally and allow to cook at very low heat for 2 hours until thickened and dark.
- Puree sauce before basting.
- Before serving, add cilantro.
- Brush sauce on ribs just before serving.
- Sauce can be kept in refrigerator for up to 2 weeks.
