Chef Tom: Ancho Cocoa and Espresso Ribs - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Ancho Cocoa and Espresso Ribs

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Ancho Cocoa and Espresso Ribs with Parkway Brewing Raven's Roost Baltic Porter BBQ Sauce

2 lbs. boneless pork loin ribs
1 24-oz. bottle Parkway Brewing Raven's Roost Baltic Porter
6 oz. honey
6 oz. tomato paste
juice of one lemon
Ancho Cocoa and Espresso rub, recipe follows
1 sweet Vidalia onion, sliced thick
12 oz. coffee
1 c. water

Combine beer, honey, and tomato paste and lemon juice. Reserve ½ of marinade, add pork to remaining and marinade in refrigerator for minimum of 2 hours.

Preheat oven to 350 degrees. Heat heavy skillet or grill pan.

Remove ribs from marinade and pat dry with paper towel. Coat ribs with Ancho Cocoa and Espresso rub.

Add small amount of oil to skillet and sear ribs. Return to a heavy lidded pan and add reserved marinade, onion, coffee and water. Cover and braise in oven for 1 ½ to 2 hours

Serve with Cole slaw, and baked beans

Ancho Cocoa and Espresso Rub

3 tablespoons brown sugar

1 tablespoon espresso grounds

1 tablespoon unsweetened cocoa powder

1 tablespoon Ancho chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

1 pinch cayenne pepper (optional)

Place all ingredients in a covered jar or Ziploc bag and shake to evenly blend.

Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!

This recipe makes enough for two small whole pork tenderloins or 6-8 chops.

Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.