Cocoa-rubbed baby back ribs

By Spencer Watts
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SERVES
4

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

  1. In a bowl combine, light brown sugar, cocoa powder, chili powder, garlic powder, onion powder, salt and cayenne and mix.

SAUCE

  1. In a pot, heat the butter then add onion. Cook until soft.
  2. To the onions, add rib rub and paprika then sauté for two minutes.
  3. Add ketchup, Worcestershire sauce, cider vinegar, molasses, and water to the sauté mixture. Cook slowly for 30 minutes.
  4. Strain out the onions.

RIBS

  1. Generously rub the spice mixture onto both sides of each rib.
  2. Rubbed ribs can be wrapped and placed in the fridge for up to 24 hours.
  3. Preheat half the barbeque to a temperature of 225 F (105 C).
  4. Oil the side of the grill that is not turned on.
  5. Place the ribs bone side down onto the unlit side of the barbeque and cook with indirect heat for two hours.
  6. After cooking let the ribs rest for 20 minutes then brush them with sauce and place in a tinfoil pouch.
  7. Place the rib pouch on the unlit side of the barbeque for 20 minutes to complete the cooking process.

TO FINISH

  1. Remove the tinfoil from the ribs.
  2. Cut and plate the ribs with coleslaw (optional) and extra sauce for dipping.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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