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
About this dish
Mexican Orange Chilli Paste
Serving: Serve with Elote Grilled Mexican Street Corn