Dark chocolate roasted pork spare ribs
Chocolate is often been used in South American cooking especially in meat dishes containing chillies. However, you do need to use a high quality bitter dark chocolate, Cadburys Dairy Milk just won't work!
This recipe is a variation of a recipe I found in The Extraordinary Cookbook, a marvellous source of recipes and ideas by Stefan Gates.
- 1.5 kg (3 lb) pork spare ribs, skin removed and cut into separate ribs
- 2 tablespoons of vegetable oil
- 150 g tomato purée
- 50 g dark chocolate; Green & Blacks Organic Chocolate or similar
- 1 fresh red chilli, finely chopped. [A crushed dried chilli or even a teaspoon of chilli flakes would do just as
- 3 cm piece of fresh ginger, peeled and grated - home made lazy ginger is good here.
- 2 cloves of garlic, peeled and crushed.
- 4 whole star anise - (whole 'flowers', not single petals)
- 2 tablespoons of runny honey - [up to 30 seconds in the microwave turns any honey runny]
- 4 tablespoons of dry sherry
- Salt and freshly ground black pepper
- Fire up the barbecue
- Preheat the oven to 200°C [400°F - Gas Mk 6]
- Heat the oil and add the ginger and garlic and sauté for 3 or 4 minutes until the garlic starts to take some colour.
- Add the chilli and star anise and mix in.
- Tip in the remaining ingredients and stir until the chocolate is meted and well mixed.
- Season to taste.
- Place the ribs in a large Lock and Lock-style container, pour over the marinade, close the lid and give it a really good shake to coat the ribs - I find its quite a good idea to leave them in a cool place for an hour to allow the flavours to penetrate, it's not mandatory though.
- Lay the ribs on the barbecue grill and cook for 30 minutes turning now and then
- Lay the ribs on two roasting trays, leaving a space between each rib
- Roast uncovered for 30 minutes, turning once
Discard the star anise pieces before serving.