Fall-Off-The-Bone Cocoa Spiced Ribs
I have always been a rib person. I recall being no older than 6 and always begging to go to Tony Roma’s to dig into a giant plate of sticky sugary ribs and be showered in moist towelettes to clean my hands after. Rarely did my parents agree, but every once in a while… it was GO TIME. I haven’t had their ribs in… I don’t know… 21 years? I don’t even know if they’re good? But in my memory, they’re fall-off-the-bone-tender, mildly spicy, sticky sweet and deeply smokey. These are my tribute to those, only with some extra spices to warm up the flavor and there are no moist towelettes included.
Fall-Off-The-Bone Cocoa Spiced Ribs
Prep Time: 30 minutes
Total Time: 6 hours
Yield: Serves 4-5
Ingredients:
Adapted from Saveur
1⁄4 cup light brown sugar
2 tablespoons unsweetened cocoa powder, sifted
2 tablespoons chili powder
1 tablespoon + 1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried ginger
1 teaspoon cinnamon
2 1/2 pounds baby back ribs
1 cup bbq sauce (I like this one)
plastic wrap
tin foil
Direction:
In a small mixing bowl combine the cocoa powder, chili powder, salt, onion, garlic, ginger and cinnamon.
Pat the ribs down with a paper towel so they’re dry and remove the thin membrane on the back of the ribs, using a paper towel to grip and remove in one piece.
Liberally season both sides of the ribs and tightly wrap in plastic wrap. Let the ribs sit in the fridge anywhere from 1 hour to 24 hrs.
When you’re ready to bake preheat your oven to 275 degrees.
Lay out a large piece of tin foil and put the ribs in the center. Discard the plastic wrap and fold the tin foil up and over the ribs making sure they’re fully covered in foil.
Put the swaddled ribs onto a baking sheet and bake for 5 hours. I know, it’s a long time, but tender takes its time (poetic!).
Remove the ribs from the oven and open up the foil packet so the ribs are on full display.
Bump up the heat to 475 and coat the ribs in a generous layer of bbq sauce.
Cook again until the ribs are sizzling, the bones sticking out are golden and the top is crisp about 25—35 minutes.
Cool for a few minutes before inhaling.
Don’t forget to whip up a Ribs and Ranch Salad with your leftovers!
Author: Natasha Feldman - Nosh with Tash
Cooking Method: Slow Roasting, Oven
Recipe Catagory: Great for Leftovers, Make Ahead Meals, Lunch, Dinner, Great for Parties, Holidays, Meat
Recipe Cuisine: American