Slow Cooked Coffee & Chocolate Chilli Ribs, Lay The Table

Slow Cooked Coffee & Chocolate Chilli Ribs

Slow Cooked Coffee & Chocolate Chilli Ribs, Lay The Table

My friend Rob has just returned from a business trip to Colombia and brought me back a packet of the best coffee Ive ever tasted. But coffee isnt just for drinking its a great cooking ingredient, too. Combined with dark chocolate and chilli, it makes a superb marinade for meat such as these superb finger lickin good mocha pork ribs.

2 sheets pork ribs
100 ml strong-brewed coffee
100 ml balsamic vinegar
100 ml runny honey
200 ml tomato ketchup
2 tbsp dijon mustard
2 tbsp ground cumin
1 tbsp grated 70% cocoa solids chocolate
1 tsp chilli powder, or to taste
1 tbsp Worcestershire sauce
1 tbsp water

Slow Cooked Coffee & Chocolate Chilli Ribs, Lay The Table

1.  Mix all the ingredients, except the ribs, together in a small, heavy saucepan and bring to the boil over a high heat. Turn the heat right down and simmer for 15-20 mins. Remove from the heat and leave to cool a little, then blend until smooth.

2. When the marinade has cooled completely, place the ribs in a shallow dish, add the marinade and make sure each rib is well coated. Leave to marinate in the fridge for at least a couple of hours and ideally overnight, turning occasionally to make sure all the flavours sink in.

3. Set a slow cooker to LOW and add the ribs and their marinade. Cook for 3 hours, until the meat is very tender and almost falling off the bones.

4. After 3 hours, transfer the ribs and marinade to a shallow baking dish and bake in the oven, preheated to 180C/Gas 4, for 20 mins, until the marinade turns to a glaze.

5. Serve with egg fried rice.



Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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