Choco-whiskey ribs

original blog post: https://greedygirlcooks.blogspot.com/2018/01/chaco-whiskey-ribs.html

Ingredients

1 rack of spare ribs

1 cup Jack Daniel’s whiskey

Dry rub

1 tablespoon dried thyme

1 tablespoon Onion powder

1 teaspoon Cayenne pepper

1 ½ tablespoon Cacao powder (or unsweetened coco powder)

1 teaspoon cinnamon

1 tablespoon Smoked paprika

1 teaspoon Black pepper

2 teaspoon Salt

1 tablespoon Brown sugar

For the sauce

Drippings from foil

1 oz semi sweet bakers chocolate

¼ cup Ketchup

1 tablespoon Soy sauce

2 tablespoon Sugar

Greedy tips:

    • Removing the membrane is optional and not really a must since these will be cooking at a low temp for a long time. However I feel like the membrane prohibits the dry rub from soaking into the meat on the bone side, so I remove it. Another theory is that the membrane holds in the fat into the ribs and removing it will yield a dry rib, but this has not been my experience using this cooking method, far from it.

Instructions

    • Trim excess fat from the spare ribs and remove the thin membrane on the bone side by sliding a knife or your finger at the edge of the ribs and peeling it away.
    • Combine all the dry rub ingredients in a bowl
    • Season the meat both sides liberally and rub it in.
    • Set aside seasoned ribs in the refrigerator for 30 minutes up to 8 hours
    • Preheat the oven to 250 degrees F
    • Create a pouch of foil by laying several layers of foil on a baking tray place the ribs on top place another layer of foil over top that and seal three side leaving one side open
    • Pour the whiskey into the open side and seal it up. The ribs and whiskey should be completely encased in the foil and there should be no leaks
    • Place in the oven for 3.5 hours
    • After 3 .5 hours remove from the oven pour the liquid contents into a sauce pan, skim off any excess fat. Place the ribs in a baking dish
    • Add ketchup, chocolate, soy sauce and sugar to the drippings mixture and bring to a boil, reduce until syrupy
    • Pour the chocolate whiskey sauce over top the ribs and place back in the oven at 450 to caramelize
    • Remove from the oven rest for 5 to 10 minutes then serve