Chocolate Chipotle Barbecued Ribs / #Choctoberfest 2017
  • 1 rack pork baby back ribs, remove sinew from back
  • For Dry Rub:
  • ¾ cup dark brown sugar
  • 1 tsp. hickory smoked salt
  • ½ tsp. seasoned salt such as Johnny's
  • ½ Tbl. smoked sweet paprika
  • ½ tsp. chili powder
  • ½ tsp. chipotle powder
  • 1 tsp. garlic powder
  • ½ tsp. Herbs de Provence, crush between fingers when adding
  • 1 tsp. instant espresso powder such as Madaglia D'Oro
  • 1 tsp. Rodelle Dutch-Processed Cocoa powder
  • ½ tsp. cayenne powder
  • For Barbecue Sauce:
  • 1 cup ketchup
  • ½ cup Heinz Chili Sauce
  • ¼ cup light beer
  • ¼ cup dark brown sugar
  • 1 Tbl. worcestershire sauce
  • 1½ Tbl. chipotles in adobo sauce (*see note)
  • 2 tsp. aged balsamic vinegar
  • 2 tsp. mustard
  • ¼ tsp. sriracha chili sauce
  • ¼ tsp. espresso powder
  • ⅛ tsp. garlic salt
  • ⅛ tsp. coarse ground black pepper
  • 2 Tbl. Rodelle Dutch-Processed Cocoa powder
  • tiny pinch of salt (I do just one crack from my grinder)
  • 1 Tbl. butter
  1. Remove sinew from back of ribs, rinse with cold water, pat dry.
  2. For Dry Rub:In small bowl, mix very well the dry rub ingredients. Pat on a little over half onto the top side of the ribs. Turn ribs over, and pat on rest of rub. Bring up sides of foil and roll down. Roll up each end. *BE CAREFUL not to tear or make holes in foil. Place onto a foil-lined baking sheet, seam side up..
  3. Bake now, or let let marinate for several hours or overnight.
  4. Preheat oven to 300º F.
  5. Pop ribs into oven and bake for 2½ hours. Remove from oven.
  6. Turn oven up to 350º F.
  7. Carefully open foil, and move ribs to a new foil-lined baking sheet back/bone side-up.
  8. Coat bone side with a little less than half of the sauce, turn ribs over, coat with rest of sauce.
  9. Pop back into 350º oven and bake another 10-12 minutes.
  10. Cut into serving-sized pieces.
  11. For Sauce: While ribs are baking, in small saucepan over medium-low heat, stir together all sauce ingredients well, except butter. Simmer, stirring for a few minutes over low heat. Remove from heat and stir in butter until melted, and sauce is glossy and silky smooth. Set aside until needed.
*Tip! I always add a can of chipotle peppers into my mini chopper and blend it all together into a sauce. I then add it into a ziplock baggie and freeze. Then, when I need some, I simply break off what I need. It's all blended together and so very easy to measure and simple to use!
Recipe by Wildflour's Cottage Kitchen at