recipe 
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
1 cup apple cider vinegar
2 cups apple cider
1 onion, chopped
2 cloves garlic
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
Ingredients
Lamb
Rub
Braising Liquid
Stout Chocolate Glaze
steps
Rub
- Combine all ingredients for rub in mixing bowl and apply liberally to lamb ribs.
- Once coated, quickly grill ribs to get grill marks, then take off grill and set aside.
- Combine ingredients for braising liquid in a bowl.
- Braise ribs in oven at 325 degrees for 2−3 hours, until tender.
Stout Chocolate Glaze
- Sauté onion and garlic with oil until translucent.
- Add vinegar, Worcestershire, and sugar and reduce by half, approximately 5 minutes over medium heat.
- Once reduced, add ketchup, mustard, and stout. Bring back to a boil, then remove from heat, add chocolate, and stir until incorporated.
- 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.
Date Published: 02.28.14
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- from Executive Chef Matthew Basford of Canoe in Atlanta, GA
