Edward Terry

This was an easy but super tasty recipe for baby back pork ribs. The “rub” was actually a type of paste that had ingredients such as chipotle peppers, ancho chile powder, cilantro, and an once of semisweet chocolate. That’s right ladies, I said it. Chocolate on your baby back pork ribs. All this was thrown into my little chopper along with onion garlic, lime zest, course salt and brown sugar to make a rub/marinade that I wanted to eat with tortilla chips as soon as I made it. It was like some freaky salsa someone might have entered in the Austin Salsa Festival.

Ribs marinated overnight and then went on to a 350 degree grill. They sat on the indirect side for just over an hour, bone side down. Then, I rotated them around for about 15 minutes. The last 5 minutes I flipped them meat side down to sear the sugar, and make a nice candy coating on the outside of the meat.

This recipe was fun and kind of a novelty with the chocolate in there. I don’t think I would change much about how I did them. The meat had the right consistency and the flavors in the paste really came on when grilled . I did go for high quality rib cuts and I believe it made the difference. I can’t wait to do this one again.

This entry was posted on Tuesday, October 6th, 2009 at 2:52 am and is filed under Bar-B-Que. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.