This is a recipe by Yorkshire chocolatier David Greenwood-Haigh from Coeur de Xocolat in Huddersfield. Coeur de Xocolat means the heart of chocolate.

  • 180
  • 6
  • Easy

Ingredients

  • 3 racks Baby back ribs, cut into portions
  • 2 Star anise
  • 8 Allspice berries
  • For the rum glaze
  • 6 tbsp Rum
  • 100g light brown soft sugar
  • 100g tomato ketchup
  • 25g Haitian 75% chocolate (or 75% dark chocolate)
  • 2 tbsp Dijon mustard
  • 3 tbsp Worcestershire sauce
  • 4 tbsp Soy sauce
  • 1 ½ tsp Ground allspice

Method

This is a recipe by Yorkshire chocolatier David Greenwood-Haigh from Coeur de Xocolat in Huddersfield.

Coeur de Xocolat means the heart of chocolate.

If you can get the Haitian Chocolate, it has a really lovely rich flavour and a taste of roasted hazelnuts.

This, along with the rum, complements the meat perfectly. (Don’t worry if you can’t get Haitian chocolate, just make sure you use a good quality 75 per cent dark chocolate).

Adding chocolate to the ribs makes this a unique dish, perfect for sunny summer days.

Heat the oven to 180C/fan 160/ gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin.

Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours

Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.

Take the ribs out of the oven and turn up to 200C/fan 180C/gas 6.

Put the ribs in a clean roasting tin, ribs flesh side up and baste liberally with the glaze.

Roast for around 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny.

Serve,making sure there are finger bowls and plenty of napkins for everyone.

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