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Cocoa-rubbed baby back ribs
Ingredients
RUB
- 6 tablespoons (90 ml) light brown sugar
- 6 tablespoons (90 ml) cocoa powder
- 4 tablespoons (60 ml) chili powder
- 2 teaspoons (10 ml) garlic powder
- 2 teaspoons (10 ml) onion powder
- 2 teaspoons (10 ml) salt
- 1/2 tsp (2.5 ml) cayenne
SAUCE
- 2 tablespoons (30 ml) unsalted butter
- 1 medium onion, medium chopped
- 1/4 cup (60 ml) rib rub
- 2 tablespoons (30 ml) smoked paprika
- 1/4 cup (60 ml) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) cider vinegar
- 2 tablespoons (30 ml) molasses
- 1/2 cup (120 ml) water
RIBS
- 2 racks baby back pork ribs, membrane removed
- Oil, for grilling
TO SERVE
- Coleslaw (optional)
Directions
RUB
- In a bowl combine, light brown sugar, cocoa powder, chili powder, garlic powder, onion powder, salt and cayenne and mix.
SAUCE
- In a pot, heat the butter then add onion. Cook until soft.
- To the onions, add rib rub and paprika then sauté for two minutes.
- Add ketchup, Worcestershire sauce, cider vinegar, molasses, and water to the sauté mixture. Cook slowly for 30 minutes.
- Strain out the onions.
RIBS
- Generously rub the spice mixture onto both sides of each rib.
- Rubbed ribs can be wrapped and placed in the fridge for up to 24 hours.
- Preheat half the barbeque to a temperature of 225 F (105 C).
- Oil the side of the grill that is not turned on.
- Place the ribs bone side down onto the unlit side of the barbeque and cook with indirect heat for two hours.
- After cooking let the ribs rest for 20 minutes then brush them with sauce and place in a tinfoil pouch.
- Place the rib pouch on the unlit side of the barbeque for 20 minutes to complete the cooking process.
TO FINISH
- Remove the tinfoil from the ribs.
- Cut and plate the ribs with coleslaw (optional) and extra sauce for dipping.
