Dark Chocolate & Raspberry Glazed Pork Ribs
These beauties are sticky, sweet, and a little fancy thanks to a dark chocolate and raspberry glaze. Whether it’s a chill backyard BBQ or a treat-yourself dinner, these ribs are here to impress.
3 hrs 45 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2 racks SunPork Fresh Foods Meaty Loin Ribs
- 3 Tbsp. olive oil
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 1 Tbsp. smoked paprika
- ½ tsp. chilli powder
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. cocoa powder
- ⅓ cup brown sugar
- 4 Tbsp. butter
Sauce
- 300g raspberry jam
- ½ cup honey
- 200g dark cooking chocolate
- ⅓ cup barbecue sauce
Garnish
- 50g pistachios, crushed
- Coriander leaves, to garnish
How to make it
- Pre-heat smoker to 135°C/275°F.
- Prepare ribs by removing the membrane from the bone side of the rack, then brush each rack on both sides with olive oil.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, chilli powder, salt, pepper, cocoa powder and brown sugar. Rub over both sides of the rib racks, then cover and refrigerate for 1 hr.
- Place ribs into the smoker bone side down for approx. 75 mins or until internal temp. reaches 65°C/145°F.
- In a saucepan over med. heat, add all the sauce ingredients. Stir until the chocolate has completely melted. Remove from the heat and set aside.
- Prepare 2 large sheets of foil and place 2 Tbsp. of butter on each.
- Remove racks from the smoker, liberally brush both sides of the rack with chocolate sauce then place meaty side down onto the butter and tightly wrap in foil.
- Return ribs to smoker, meat side down for approx. 2 hrs or until meat on the bone is tender.
- Remove ribs from smoker, unwrap and brush generously with additional sauce. Return to smoker uncovered bone side down for approx. 10 mins or until sticky.
- Remove from smoker, rest for 10 mins, then slice into fingers.
- Sprinkle with crushed pistachios and coriander leaves to garnish.
- Serve and enjoy!
