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0.0 – 0 reviews • Pork
| Level: |
Intermediate |
| Total: |
2 days 4 hr 30 min |
| Active: |
35 min |
| Yield: |
5 servings |
Ingredients
- 1/4 cup ground piloncillo sugar
- 2 tablespoons chipotle powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons celery salt
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 racks baby back ribs
- Two 12-ounce cans Mexican lager, such as Modelo Especial
- 2 cups orange juice
- 1 cup white vinegar
- 1 pound semisweet Venezuelan chocolate
- 1 chipotle pepper in adobo sauce pureed with 1 cup water
- 4 green onions, sliced into 1/8-inch circles
Instructions
- 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.
Nutrition Facts
| 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 |
