Monday's Bread Bowl: Baby Back Mole Ribs

Cocoa is in the rub

The Mixed Stew crew had a hankering for Mexican Mole flavors w/ baby back ribs for this dish.  Here’s the recipe:

What you will need:

1 large bowl w/ lid

1 rack of pork baby back ribs (membrane removed and separated into groups of 3 – 5 ribs)

2 tablespoons cocoa powder

1 cast-iron skillet

Aluminum foil

½ tablespoon dried oregano

½ tablespoon paprika

1 medium yellow onion, chopped

3 garlic cloves, thinly sliced

1 tablespoon sugar

12 oz of white wine or champagne

Pinch of salt and pepper

Cooking & Directions:

Combine cocoa powder, paprika, onion, garlic, sugar, oregano in large bowl.  Season pork ribs with salt and pepper on each side.  Then place ribs in large bowl.  Rub ribs thoroughly with ingredients inside bowl.  Then add wine or champagne into bowl.  Cover bowl with lid and allow ribs to marinate in bowl for at least 1 hour. 

Preheat oven at 350 degrees.  Line cast-iron skillet with aluminum foil.  Place soaked ribs in cast-iron pan and cover top with foil.  Poke aluminum foil cover with toothpick to allow steam from baking ribs to vent.  Position skillet in oven and bake for 1 hour and 30 minutes. 

Remove baked ribs from oven and let meat rest for at least 20 minutes then serve.