Recipe courtesy of Valencia Luncheria
Recipe courtesy of Valencia Luncheria
Episode:
Triple D Nation: Rockin' Recipes
Chocolate Chili Baby Back Ribs
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- Level: Intermediate
- Total: 2 days 4 hr 30 min (includes chilling and cooling time)
- Active: 35 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1600
- Total Fat
- 98 g
- Saturated Fat
- 41 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 9 g
- Sugar
- 69 g
- Protein
- 89 g
- Cholesterol
- 296 mg
- Sodium
- 1792 mg
- Level: Intermediate
- Total: 2 days 4 hr 30 min (includes chilling and cooling time)
- Active: 35 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1600
- Total Fat
- 98 g
- Saturated Fat
- 41 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 9 g
- Sugar
- 69 g
- Protein
- 89 g
- Cholesterol
- 296 mg
- Sodium
- 1792 mg
Ingredients
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Directions
- In a bowl, combine the piloncillo sugar, chipotle powder, garlic powder, onion powder, paprika, celery salt, kosher salt and black pepper. Set aside.
- Two days before cooking, coat the racks of ribs with the dry rub, then cover and place in the refrigerator.
- One day later, preheat the oven to 350 degrees F and preheat a grill.
- Grill the racks of ribs for 5 minutes on each side, then place in a roasting pan with the lager, orange juice, vinegar and 4 cups water. Cover and bake for 3 hours. Let cool and refrigerate in the braising liquid for one day.
- Combine the chocolate and chipotle puree in a saucepan and heat until the chocolate is melted.
- Preheat the oven to 400 degrees F.
- Remove the racks of ribs from the refrigerator and slice into individual ribs. In a cast-iron pan, place 20 individual ribs. Place in the oven and roast 15 minutes. Ladle chocolate sauce over the ribs. Plate the ribs in a tic tac toe pattern and garnish with the green onions.
