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Ravines Wine Cellars

Cocoa & Chili Rubbed Ribs

Cocoa & Chili Rubbed Ribs
Recipe Date:
April 1, 2020
Serving Size:
Cook Time:
Imperial (US)
Our good friend Jenny Posey, owner and Chocolatier at the amazing Hedonist Artisan Chocolates in Rochester created a delicious cocoa rub she made for steaks one night. It's inspired by a bottle she had of our Maximilien. Her rub as well as the rest of their amazing chocolates are available on her website HedonistChocolates.com. This recipe is a variation of her rub that I use on ribs. Vegetarians: It's great on sweet potatoes, too!
  • 2 Racks of Pork Baby Back Ribs
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/3 cup Light Brown Sugar
  • 1 tbsp Ancho Chili Powder
  • 2 tbsps Kosher Salt
  • 2 tsps Paprika
  • 1 tbsp Onion Powder
  • 2 tbsps Garlic Powder
  • 1 tbsp Powdered Rosemary
  • 2 tsps Freshly Ground Black Peppercorns
  • 2 tsps Freshly Ground Pink Peppercorns

Mix all ingredients in food processor, rub ribs thoroughly, cover with plastic wrap and marinate in the fridge overnight. Bring ribs to room temp and then bake at 350 degrees for an hour, until tender. Romove from oven and keep  warm. Increase oven temp to 450 and bake ribs for another 15-20 minutes until nicely browned. Plate and serve!