Recipes

Cocoa and Molasses Baby Back Ribs

These finger-licking ribs are perfect for a casual meal. The best part? They’re super easy to make

By Bruno Feldeisen /

Warm chocolate blends with the fat from the ribs to create an amazing flavour in this meaty and satisfying dish.

INGREDIENTS

  • 3 lb pork baby back ribs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup light brown sugar
  • 1 tbsp kosher salt
  • 2 tbsp light soy sauce
  • 1/2 cup light molasses
  • 1/4 cup rice vinegar
  • 1/2 cup olive oil
  • 1 tsp fresh chopped thyme
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh chopped garlic
  • 1 tsp black pepper, freshly ground
  • Zest of 1 orange
  • 2 medium yellow onions, sliced

INSTRUCTIONS

  1. In a bowl, whisk together all the ingredients except the ribs and onions.
  2. Line a baking tray with plastic wrap and place the baby back ribs in the middle of the tray.
  3. Rub and cover the baby back ribs entirely with the cocoa mixture.
  4. Wrap the plastic around the ribs and marinate for 12 hours in the refrigerator.
  5. Preheat oven to 365 degrees.
  6. Peel and slice the onions into 1/4-inch rings and place them in an olive-oil drizzled roasting pan.
  7. Place the marinated baby back ribs on top of the sliced onions. Drizzle any excess of cocoa marinade on top of the baby back ribs.
  8. Cover the entire tray with aluminium foil and bake for 50 minutes or until the ribs are tender.
  9. Remove the ribs from the oven.
  10. Increase oven temperature to 420 degrees.
  11. Return the ribs to the oven and bake for another 10 minutes.
  12. Serve on a platter with your favourite roasted vegetables. Enjoy!

Serves 6

Bruno Feldeisen is a French chef, restaurateur and TV personality known for his decadent and delicious desserts. Chef Feldeisen will be presenting on The Sleep Country Main Stage for a cooking demonstration on Friday, September 29 at 4:30 p.m. and Saturday, September 30 at 3:30 p.m. at the Vancouver Fall Home Show Vancouver Convention Centre West, September 28 to October 1, 2023.