Cote a la Meil et Chocolate
- 2 -4 racks of Pasture raised pork ribs (plume removed)
- 2c orange juice
Cocoa rub
- 4 Tbsp cocoa
- 2 Tbsp smoked paprika
- 2 Tbsp brown sugar
- 2 Tbsp cumin seed, cracked
- 2 Tbsp salt
Glaze
- 2 tsp olive oil
- 1 med onion, finely diced
- 2 garlic cloves, minced
- 4 chipotle peppers, minced (from a can of chipotle peppers in adobo sauce)
- 1 ½ c liquid honey
- 1c orange juice
- 2 Tbsp adobo sauce
Heat oven to 350 deg.
In flat roasting pan lay ribs add the 2c orange juice. Tightly cover with foil and braise for 45 min.-1 hr or till mostly tender.
Pour off juices and heavily sprinkle ribs, both sides, with rub mixture trying to work into the meat, let rest 30 mins.
Glaze: heat oil in saucepan, add onions, garlic and cook till translucent and golden. Add peppers, adobo sauce, honey and juice and bring to a boil. Add salt if required.
On grill or in oven set at 375 deg. carefully lay ribs on grill, if using an oven lay on a baking sheet. Grill or roast till done and tender. With pastry brush, liberally brush on glaze and cook a couple of minutes longer, till glaze begins to caramelize, adding more if needed.