SERVES 2
INGREDIENTS
FOR THE RIBS
4 pounds pork spare ribs
FOR MOCHA CHILI BARBECUE MARINADE
1/2 cup strong-brewed expresso coffee
1/2 cup balsamic vinegar
1/2 cup runny honey
1 cup tomato ketchup
2 tablespoons Taste#5 Bomba! XXX tomato paste
2 tablespoons dijon mustard
1 tablespoon ground cumin
1 teaspoon chili flakes (or more depending on preference)
1 tablespoon Worcestershire sauce
1 tablespoon water
FOR CHOCOLATE CHILI STARDUST GARNISH
1/2 ounce 100% cacao dark chocolate
1 teaspoon dried chili flakes
2 long strips orange zest
1/2 teaspoon Mexican cocoa powder
METHOD
FOR THE MARINADE
Make the marinade well ahead, preferably the night before mix all ingredients together in a small heavy-based pan and bring to a boil over high heat. Reduce the heat and simmer for 15-20 minutes. Remove from heat and allow to cool. Blend.
FOR THE RIBS
When marinade is totally cool, place the ribs in a shallow dish, add the marinade and make sure each rib is well coated. Leave to marinate in the refrigerator for at least 2 hours or overnight, turning occasoinally to make sure the ribs are well coated.
Bring ribs back to room temperature before cooking. Preheat over to 360˚ F and spread ribs across a shallow roasting tray, reserving surplus marinade.
Roast for 30 minutes. Reduce reserved marinade over medium heat until very thick.
If at any time the ribs are beginning to burn, cover with foil. Remove foil during last 5 minutes to prevent from steaming and allow marinade to fully caramelize. Test the ribs, to ensure they are fully cooked.
Remove and serve dusted with Chocolate Chili Stardust
FOR THE CHOCOLATE CHILI STARDUST
Dry the orange zest in a cool oven, until dried but not burned.
Grate dark chocolate into a bowl and set aside.
Place all orange zest, chili flakes and cocao in a spice grinder and spin up to a powder. If you can't find Mexican cocoa, use regular cocoa plus 1/4 teaspoon cinnamon. Add blend to the grated chocolate.
