Fourth of July Recipe: Baby’s Got Chocolate Back Ribs

In this recipe, we quickly tenderized the meat with apple juice and took it to the next level with a bittersweet dark chocolate and some chipotle.

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    Ingredients: 3 pounds baby back ribs 4 tablespoons olive oil 2 teaspoons paprika 2 teaspoons ground cumin 1½ teaspoons kosher salt 1 teaspoon ground black pepper 4 cloves garlic ½ cup apple juice Chipotle Chocolate Sauce Ingredients 1 tablespoon of butter 1/2 teaspoon Chipotle Chili Powder ½ cup Half and half 4 oz bittersweet chocolate baking bar (60% cacao or more) 2 tablespoons apple cider vinegar
    Elizabeth Carrion
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    Step 1: Heat cast iron skillet with 2 tablespoons of olive oil.  Mix paprika, cumin, salt and pepper and rub on all sides of baby back ribs.
    Elizabeth Carrion
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    Step 2:  Heat cast iron skillet with 2 tablespoons of olive oil.  Mix paprika, cumin, salt and pepper and rub on all sides of baby back ribs.
    Elizabeth Carrion
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    Step 3: Brown both sides until crispy.
    Elizabeth Carrion
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    Step 4: Place each section in an oversized piece of heavy duty aluminum foil.  Place sliced garlic over ribs and divide apple juice and pour over.
    Elizabeth Carrion
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    Step 5: Create an airtight seal and place in a preheated grill for 1.5 hours.  You will need a grill with at least two burners as ribs should only be placed on the side that is not lit.
    Elizabeth Carrion
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    Step 6: Remove from foil and place directly on the grill.  Brush with chocolate chipotle sauce.  Cover and cook for 5 minutes.  Turn over and repeat, then EAT!
    Elizabeth Carrion
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    Chipotle Chocolate Sauce Step 1: To make the sauce, sauté butter over low heat, add cumin and half and half.  Continuously stir until hot but boiled over.
    Elizabeth Carrion
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    Chipotle Chocolate Sauce Step 2: Add chocolate pieces and continue to stir until smooth.  Then mix in apple cider vinegar.   Set aside until ready to brush over ribs.
    Elizabeth Carrion
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