Restaurant Search

Select

Where Where Bath Berkshire Brighton Buckinghamshire Cornwall Devon Edinburgh Hampshire London Manchester Newcastle Oxfordshire Paris Suffolk Surrey Wales Yorkshire

Food Style Food Style Afternoon tea American Argentinean Asian British European Fine dining French Gastropub Hotel Indian Italian Japanese Michelin-starred Middle Eastern Romantic Seafood Spanish Thai Ukranian Vietnamese

Recipe Search

Select

Meal Meal Canapé Cocktail Dessert Main Salad Starter

Ingredients Ingredients Amaretto Apples Artichokes Asparagus Aubergine Avocado Bacardi Bacon Banana Beef Beetroot Blackberries Blackcurrants Blueberries Bourbon Brandy Brie Camembert Carrots Champagne Cheese Cherries Chicken Chilli Chocolate Chorizo Ciabatta Clams Cocoa Coconut Cod Cointreau Coriander Crab Cranberries Crayfish Cream Crème fraiche Cup cake Dried fruit Figs Fish Garlic Gin Ginger Goat's cheese Golden syrup Grapefruit Grapes Ham Haricot beans Honey Hot chocolate Ice cream Jack Daniel's Jam King prawns Lamb Langoustines Lemon curd Lemongrass Lemons Lentils Limes Lychee Mango Martini Mint Mozzarella Mushrooms Noodles Nutmeg Olives Onions Pancetta Paprika Parma ham Parmesan Parsnips Partridge Passionfruit Pasta Pastry Peaches Peanut Peanut butter Pears Peas Pistachio nuts Plum Pomegranate Pork Port Potatoes Prawns Pumpkin Raspberries Raspberry Red peppers Rice Rum Salad Salmon Sambuca Sausages Scallops Seeds Shallots Sherry Smoked salmon Soup Soy sauce Spaghetti Spare ribs Spinach Spring onions Strawberries Sweet potato Swordfish Syrup Tandoori Tea Tomatoes Venison Vodka Waffles Whisky

Cocoa Chilli Pork Ribs

• Print
• Share
• Comment

Schwartz

Ingredients:

• 100g (4oz) brown sugar
• 4 tbs unsweetened cocoa powder
• 4 tsp garlic salt
• 1 tbs mild chilli powder
• 1 tsp cinnamon
• 900g (2lb) pork spare ribs
• 150ml (1/4 pint) apple juice
• 4 tbs tomato purée

Directions:

1. Preheat the oven to 200ºC, 400°F, Gas Mark 6.
2. Place the ribs in a large saucepan and cover with water. Bring to the boil, reduce the heat and simmer for 1 hour.
3. Drain and place on a baking tray and leave to cool slightly.
4. Mix together the sugar, cocoa powder, garlic salt, mild chilli powder and cinnamon in a small bowl. Reserve 3 tbs of this spice mixture for the sauce.
5. Rub the remaining spice mixture over the ribs, until well coated. Place the ribs in a single layer on a foil-lined roasting pan. Cover with foil and roast in the oven for 30 minutes.
6. Meanwhile make the sauce, gently heat the apple juice, tomato purée and reserved spice mixture until well combined and glossy. Use half the sauce to baste the ribs and return to the oven for a further 10 minutes, until the ribs are sticky and glossy.
7. Place the other half of the sauce in a serving bowl.

Delicious served with a chunky avocado salsa, lime wedges and the remaining sauce.
Serves 4

Words by Schwartz, Thursday 20 March 2008

• Next Article

  

  Mexican Hot Chocolate Cup Cakes with Cocoa Whipped Cream Read more...

• Last Article

  

  Cocktail: Disaronno Valentini Read more...

Navigation

• Home
• News
• Fashion
• Beauty
• Health
• Celebrity
• Competitions
• Travel
• Lifestyle
  • Issues and Campaigns
  • Directory
  • 10 Best
  • Ethical living
  • Recipes
  • Restaurant reviews
• Community
• Mctv
• Subscribe