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Chocolate and Coffee Dusted Lamb Ribs with Stout Glaze



4 racks lamb ribs (can substitute pork ribs if desired)


½ cup coffee, ground

½ cup Dutch cocoa powder

2 tablespoons chili flakes, ground

1 tablespoon coriander seed, toasted and ground

¼ cup brown sugar

¼ cup salt

1 teaspoon allspice, toasted and ground

2 tablespoons granulated garlic

2 tablespoons onion powder

2 tablespoons cumin seed, toasted and ground

Braising Liquid

1 cup apple cider vinegar

2 cups apple cider

1 onion, chopped

2 cloves garlic

Stout Chocolate Glaze

1 red onion, finely diced

1 clove garlic, crushed

2 tablespoons olive oil

½ cup black Chinese vinegar

½ cup Worcestershire sauce

⅓ cup brown sugar

1 cut ketchup

½ cup yellow mustard

1 bottle Old Rasputin Stout (or your favorite stout beer)

½ cup 70 percent chocolate, chopped

2 teaspoons fish sauce



  1. Combine all ingredients for rub in mixing bowl and apply liberally to lamb ribs.
  2. Once coated, quickly grill ribs to get grill marks, then take off grill and set aside.
  3. Combine ingredients for braising liquid in a bowl.
  4. Braise ribs in oven at 325 degrees for 2−3 hours, until tender.

Stout Chocolate Glaze

  1. Sauté onion and garlic with oil until translucent.
  2. Add vinegar, Worcestershire, and sugar and reduce by half, approximately 5 minutes over medium heat.
  3. Once reduced, add ketchup, mustard, and stout. Bring back to a boil, then remove from heat, add chocolate, and stir until incorporated.
  4. Season with fish sauce, and when ready to serve, glaze ribs and place in 400-degree oven to give a luscious coating. You can also serve a little sauce on side.
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