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

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)

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)

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)

Step 3: Brown both sides until crispy. (Elizabeth Carrion)

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)

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)

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)

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)

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)