Bob Hart's Chocolate Ribs

There are any number of great barbecue recipes that incorporate the wonderful chipotle chillis in adobe sauce we discussed last week, available, on-line, through Monterey Foods in Sydney. But one of the best is chocolate and chipotle ribs, an American recipe from barbecue guru Stephen Raichlen. Here, with a few adjustments I have made, is how he does them:

Prepare a couple of racks of back ribs by removing the membrane from their undersides. Make a marinade/paste by placing, in a blender or food processor, four of the canned chipotle chillis and 1tbs adobo (the sauce they come in), a small red onion, chopped, 2 cloves garlic, chopped, ¼ cup coriander leaves, 1tsp grated cooking chocolate, 2 strips lemon zest, 2tbs brown sugar, ½ cup EV olive oil, salt and pepper. Blend well and spread over both sides of the ribs, cover with plastic wrap and refrigerate overnight.
Over indirect heat, on a rib rack, and using hickory chips, cook the ribs, above a drip tray of water, for about 90 minutes, or until cooked. Rest, loosely tented with foil, on a cutting board, for about 10 minutes. Then slice into individual ribs, finish with some chopped, fresh coriander leaves and a squeeze of lime.