Cocoa Chile Pork Baby Back Ribs with Chipotle Spice Rub
These tender pork baby back ribs feature a unique dry rub combining unsweetened cocoa powder with smoky chipotle chile pepper, creating a rich, complex flavor profile with hints of chocolate and warm spice. The ribs are slow-baked until fork-tender, then finished on the grill with a tangy apple juice and tomato paste basting sauce that caramelizes beautifully. Perfect for weekend barbecues or special dinners when you want to impress with something beyond traditional barbecue seasoning. The cocoa adds depth without sweetness, while the chipotle provides gentle heat and smokiness.
Ingredients
Instructions
- 1
Preheat oven to 375°F
- 2
Mix brown sugar, cocoa powder, chipotle chile pepper, garlic powder, sea salt and cinnamon in small bowl
- 3
Reserve 1 tablespoon spice mixture for basting sauce
- 4
Rub remaining spice mixture on ribs until well coated
- 5
Place ribs in single layer on foil-lined roasting pan
- 6
Cover with foil
- 7
Bake 1 hour or until meat starts to pull away from bones
- 8
Meanwhile mix apple juice, tomato paste and reserved spice mixture in small bowl for basting sauce
- 9
Grill ribs over medium heat 2 to 3 minutes per side until evenly browned
- 10
Brush with basting sauce while grilling
Tips
Reserve the spice mixture properly - you need 1 tablespoon for the basting sauce, so measure before rubbing the ribs.
Check ribs at 45 minutes; they're done when meat easily pulls away from bones with minimal resistance.
Let ribs rest 5 minutes after grilling to allow juices to redistribute before cutting.
Good to Know
Refrigerate cooked ribs up to 3 days. Reheat gently in 300°F oven.
Apply spice rub up to 24 hours ahead. Wrap and refrigerate.
Serve hot off the grill with coleslaw and cornbread.
Common Mistakes
Don't skip covering with foil during baking to prevent drying out
Avoid high heat when grilling to prevent burning the cocoa in the rub
Substitutions
milder smokiness
FAQ
Can I make these without a grill?
Yes, finish under the broiler for 2-3 minutes per side, watching carefully to prevent burning.
What if I don't have chipotle chile pepper?
Substitute with 1 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper for similar smokiness and heat.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently in a 300°F oven to maintain moisture.