Welcome! If you’re new to my blog, we’re enjoying the last day of an incredible weeklong event that takes place each fall called #Choctoberfest! This has been another amazing year for this chocolate fest that’s organized by Allison of The PinterTest Kitchen, in which there are over 70 bloggers worldwide participating, creating over 200 recipes for everyone to enjoy!

And that’s not all! There’s also an enormous Prize Package that’s being given away that you can enter to win, also!! (Details below!)

 

 

 

This is my fifth and final recipe, and I am again using a very high quality product by Rodelle! I decided to go savory for this one, and used their Gourmet Baking Cocoa to create some rich and decadent, melt-in-your-mouth, fall-off-the-bone tender, Chocolate Chipotle Barbecued Ribs!

 

 

 

Though we were sent product to use for this event, believe me when I say, this cocoa powder is outstanding.  I have a very high opinion of this product, and now I can’t even imagine using anything else!!

 

 

 

 

I used this magical chocolate cocoa powder in both the rub, as well as the homemade Chocolate Chipotle Barbecue Sauce, and…just…wow.

My hubby raved and raved over these!!

 

 

The ribs smelled incredible slow-roasting in the oven!! At one point, I had to just walk away from the kitchen, because the aromas were driving me crazy!!

 

 

 

 

You wanna talk about some serious ribs!!!!!!

And that sauce…OH. My god. (I could SELL this stuff…)

 

 

 

Juicy, tender, succulent baby back ribs slathered with that AMAZING barbecue that’s bar none!!!

THIS. Yep. This right here.

 

 

One of my best, if not THE best, rib recipes I have created so far!!

 

 

And I’m certain, that they would not have been quite as good without the help of Rodelle’s Gourmet Baking Powder. Not kidding.

I don’t normally push products, and only let people know what I have used and what works best for my husband and I personally. But if I was ever to seriously suggest a product…this would be it!!!

 

 

So if you’re looking for a great rib recipe, or even just a killer barbecue sauce, you just found it!!!

These would be perfect for a Halloween Party, as well as all the upcoming tailgating and Super Bowl parties, too!!!

So do make sure you SAVE this one!!! It’s a keeper!! Hope you enjoy!

 

 

Also, don’t forget to enter the Giveaway on my Main Event Post {here} for your chance to win this incredible Prize Pack! Go check it out and see what all you can win! It’s really quite an amazing prize package!!!

 

 

 

Be sure to follow Rodelle to keep up with their latest recipes and promotions at Facebook, Pinterest, Twitter, Instagram & YouTube!

Thank you to the kind folks at Rodelle for your generosity, and introducing us to your exquisite products!!

 

~ Today’s Recipes ~
(My recipe below)

 

 

 

*To see all of my recipes for #Choctoberfest, please click {here}!

 

Chocolate Chipotle Barbecued Ribs / #Choctoberfest 2017

Print

Ingredients

• 1 rack pork baby back ribs, remove sinew from back

For Dry Rub:

• 3/4 cup dark brown sugar
• 1 tsp. hickory smoked salt
• 1/2 tsp. seasoned salt such as Johnny's
• 1/2 Tbl. smoked sweet paprika
• 1/2 tsp. chili powder
• 1/2 tsp. chipotle powder
• 1 tsp. garlic powder
• 1/2 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
• 1/2 tsp. cayenne powder

For Barbecue Sauce:

• 1 cup ketchup
• 1/2 cup Heinz Chili Sauce
• 1/4 cup light beer
• 1/4 cup dark brown sugar
• 1 Tbl. worcestershire sauce
• 1 1/2 Tbl. chipotles in adobo sauce (*see note)
• 2 tsp. aged balsamic vinegar
• 2 tsp. mustard
• 1/4 tsp. sriracha chili sauce
• 1/4 tsp. espresso powder
• 1/8 tsp. garlic salt
• 1/8 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

Instructions

Remove sinew from back of ribs, rinse with cold water, pat dry.

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..

Bake now, or let let marinate for several hours or overnight.

Preheat oven to 300º F.

Pop ribs into oven and bake for 2½ hours. Remove from oven.

Turn oven up to 350º F.

Carefully open foil, and move ribs to a new foil-lined baking sheet back/bone side-up.

Coat bone side with a little less than half of the sauce, turn ribs over, coat with rest of sauce.

Pop back into 350º oven and bake another 10-12 minutes.

Cut into serving-sized pieces.

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.

Notes

*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!

Disclaimer: Though I was sent product to use for this event, any and all opinions of this product are solely my own.