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Cider Ribs with Chocolate Mole-Honey Glaze
Get ready to cook
1. Preheat fan oven to 150°C. Place baby back ribs in a roasting tray with apple cider. Seal tightly with foil; slow cook for 3.5 hours. Once cooked, rest for 15 mins.
2. In the meantime, in a sauce pan, on a low heat, combine chocolate, honey and Mexican Chilli Orange Paste.
3. Preheat oven grill to med-high heat. Transfer ribs to a wire rack; brush with half of the mixture. Grill for 4-5mins. Brush with the remainder of the mixture; grill for a further 4-5mins or until caramalised.
4. Serve with Grilled Mexican Street Corn and fries.
3kg baby back ribs
350ml apple cider
50g unsweetened dark chocolate
Photo Credit: Prayitno - creative commons
About this dish
Mexican Orange Chilli Paste
Serving: Serve with Elote Grilled Mexican Street Corn
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