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


  • 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.