Dark chocolate roasted pork spare ribs

From Cookipedia


Recipe review

Glorious! 5/5 And the limes look fantastic. 💖 The Judge

Dark chocolate roasted pork spare ribs
Dark chocolate roasted pork spare ribs
Servings:Serves 6
Calories per serving:886
Ready in:1 hour 45 minutes
Prep. time:1 hour 15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

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.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

marinade

Mise en place

Either:

or
  • Preheat the oven to 200°C [400°F - Gas Mk 6]

Method

  1. Heat the oil and add the ginger and garlic and sauté for 3 or 4 minutes until the garlic starts to take some colour.
  2. Add the chilli and star anise and mix in.
  3. Tip in the remaining ingredients and stir until the chocolate is meted and well mixed.
  4. Season to taste.
  5. 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.

barbecuing

  1. Lay the ribs on the barbecue grill and cook for 30 minutes turning now and then

oven-roasting

  1. Lay the ribs on two roasting trays, leaving a space between each rib
  2. Roast uncovered for 30 minutes, turning once

Serving suggestions

Discard the star anise pieces before serving.

Serve with jacket potatoes or potato wedges and a green salad. A squeeze of lime worked rather well to counteract the richness of the ribs.

Chef's notes

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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