Decadence abound! A rich, sweet, chocolatey glaze makes these ribs ones to remember.
2 x 1 kilogram racks of meaty pork ribs (ask the butcher to cut each rack into 3 sections)
1 cup (250 millilitres) pineapple juice
Chocolate balsamic glaze
3 tablespoons balsamic vinegar
1 tablespoon honey
3 tablespoons brown sugar
2 tablespoons soy sauce
1 sprig of rosemary
2 cloves of garlic, peeled and crushed
2 ounces dark chocolate
First make the glaze. Blend or whisk together the balsamic vinegar, honey, sugar and soy sauce until the sugar has dissolved. Add the liquid to a bowl along with the rosemary and garlic. Cover and leave at room temperature for one hour or overnight in the fridge.
Pour the mixture into a pan and bring to a gentle simmer. Cook on a low heat until it has a honey-like consistency (about 10 minutes). Add the chocolate and stir to melt. Pass through a fine sieve and leave to cool. When it is cool test the thickness – it should have the consistency of single cream; if it is too thick, add a little warm water.
When you are ready to cook the ribs, preheat the oven to 350 degrees Fahrenheit. Lay a sheet of foil on the bottom of a roasting tray large enough to hold the ribs in a single layer, with a little overlap at the sides. You may need to use two trays.
Season the ribs well with salt and pepper, then place them in the tray, taking care not to tear the foil. Pour the pineapple juice around the ribs. Cover the tray with another piece of foil, twisting the two pieces together to form a seal all around. Place in the oven and cook for 2 -2 ½ hours.
Remove from the oven and leave to cool at room temperature for one hour without opening the foil. Then remove the ribs and place on a plate, cover them with clingfilm, and chill until needed. Pass the juices from the roasting tray through a fine sieve into a bowl.
Preheat the grill and place the ribs on a baking tray lined with foil. Put the ribs on the bottom of the grill farthest away from the heat and cook for five minutes, brushing with the roasting juices, then turn over and cook for five minutes more, brushing with the juices until golden brown. Keep a close eye on the ribs as grill heats vary. Finally brush with plenty of the glaze and return to the grill for a further 20 seconds each side.
Alternatively, get a barbecue to a medium heat. Cut the ribs into two-bone pieces and place on the grill, brushing them with the roasting juices to give a golden brown colour. Cook for five minutes, then turn over and cook for five minutes further, brushing with the roasting juices.
Finally, take the ribs off the heat and brush with plenty of the chocolate balsamic glaze, then return to the grill and cook for 20 seconds on each side.
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