- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp chili powder or chipotle chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp mustard powder
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 1/2 cup (125mL) ketchup
- 1/3 cup (80mL) honey
- 1/4 cup (60mL) lime juice
- 1 tbsp Worcestershire sauce
- 2 pieces (20g) Lindt Excellence 90% Cacao Dark Chocolate, chopped
Sauce: Heat olive oil in a saucepan over medium heat. Add onions and cook until soft (about 5 minutes), stirring often. Add all the dry spices, black pepper, salt and garlic. Cook for another minute or two until spices are fragrant. Stir in ketchup, honey, lime juice and Worcestershire sauce.
Bring to a boil and simmer for 10 minutes to thicken sauce.
Take pan off heat. Stir in chopped chocolate until melted. Adjust seasoning with salt and pepper to taste.
Ribs: To cook baby-back ribs, start by coating them with a dry rub seasoning (store-bought, or make your own with equal parts salt, pepper, paprika and brown sugar). Refrigerate them, covered, for 3 hours.
Roast ribs in a 300ºF (150ºC) oven covered with foil or on indirect heat on a BBQ with the lid closed for 2.5 hours.
Finish ribs by brushing them with the chocolate BBQ sauce and broiling them in the oven or over direct heat on the BBQ to give them colour and a little char.
Chocolatier Tip: When stirring the chocolate into the BBQ sauce, use a whisk to help the cacao particles disperse evenly throughout the mixture.