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…over 20 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–no moist towelettes included.
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
LET’S COOK:
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 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
[SERVES 4-5]
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