Chef Bruno Feldeisen, who will be at the Vancouver Fall Home Show on The Sleep Country Main Stage for a cooking demonstration on Friday, September 29 at 4:30 p.m. and Saturday, September 30 at 4:30 p.m., is sharing with us his incredible coca and molasses-rubbed baby back rib recipe, below.
Cocoa & Molasses Baby Back Ribs
These fingers-licking baby back ribs are the perfect casual meal: easy to prepare and cook. Warm chocolate flavours blend with the fat from the ribs in a magical way creating some amazing popping flavours in your mouth. Serves 6.
3 lb. (1.3 kg) pork baby back ribs
½ cup (125 mL) unsweetened cocoa powder
½ cup (125 mL) light brown sugar
1 tbsp. (15 mL) kosher salt
2 tbsp. (30 ml) light soy sauce
½ cup (125 mL) light molasses
¼ cup (60 mL) rice vinegar
½ cup (125 mL) olive oil
1 tsp. (5 mL) fresh chopped thyme
1 tbsp. (15 mL) fresh grated ginger
1 tbsp. (15 mL) fresh chopped garlic
1 tsp. (5 mL) black pepper, freshly ground
1 zest of 1 orange
2 medium yellow onions, sliced
In a bowl, whisk together all the ingredients except the ribs and onions. Line a baking tray with plastic wrap and place the baby back ribs in the middle. Rub entirely the baby back ribs with the cocoa mixture. Wrap the plastic around the ribs and marinate for 12 hours in the refrigerator. Preheat oven to 365F. Peel and slice into 1/4-in (.6 cm) rings the onions and place them in an olive oil drizzled roasting pan. Place the marinated baby back ribs on the top of the sliced onions. Drizzle any excess of cocoa marinate on top of the baby back ribs. Cover the entire tray with aluminium foil and bake for 50 minutes or until the ribs are tender. Remove the ribs from the oven. Increase oven temperature to 420F. Return the ribs to the oven and bake for another 10 minutes. Serve on a platter with your favourite roasted vegetables. Enjoy!
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