Here’s the Rub!
by girlinafoodfrenzy
Here’s the Rub! it’s been a little while since I made these tasty ribs. BBQ-style pork ribs with a dark cocoa rub and fresh cabbage & coriander slaw. The meat takes on a sweeter more mellow note using the bitter flavour of the cocoa to complement the paprika.
These ingredients are a basic guideline. So many folks out there have so many delicious recipes for what constitutes a good BBQ style pork or beef dish.
For me this spice rub delivers a sweet, mellow flavour alongside with those chillies. If you want more tang, add more vinegar. If you prefer those astringent flavours then add in more mustard or Worcestershire? It’s totally up to you!
Perhaps you have a tried & true sauce recipe and simply want to try the cocoa spice rub, go ahead! Sometimes a change is as good as a holiday! BBQ Pork Ribs with a Cocoa Spice Rub.
On another note, do you remember the dough from the Foccacia which I set aside? Here are some little muffin top bread rolls. Simply left to prove for a couple of days, rolled in a bit of cornmeal or polenta and baked in a muffin tin for 25 mins. Gotta try it to believe it!
Like this, you might want to see:
Slow cooked BBQ beef
Mezze for Me!
Apple, Coriander Sauerkraut & Sunday Schnitzels
Cocoa on a pork rib?! You never cease to amaze me! I’ll have one of those little foccacia muffin top bread rolls please, yum! I love that shot of the red cabbage on the right, such a beautiful vegetable.
Lol, I do try! It’s actually a bit of cushion with Mexican mole sauce, only nor cinnamon or cumin etc. just the cocoa, I find it gives a deeper richer BBQ sauce. Loving raw cabbage salads right now and the different varieties of root veg coming into mid winter here in Aus.
The little rolls were a nice addition I think!
I’m sorry but cocoa rub on ribs? My hero
They looks awesome!
Cheers
Choc Chip Uru
V glad you approve! It’s a great combination especially if you like a sweeter sauce. The chocolate mellows it all out!
Will have to try……I am sure it was amazing, as most of your dishes are! Oh, btw….I have a question. Made the spring rolls this weekend, but had a mishap with the wrappers. Went to the Asian food store, and they had rice paper wrappers….was told to soak them before wrapping and frying….the damn things came apart. What wrappers do you usually use? And they also didn’t color as usual…..so frustrated!
Hi Carla, it’s just very moreish and the cocoa mellows out the spiciness.
As for the wrappers, it’s best to use the Chinese spring roll wraps made with egg, water and flour. The Vietnamese rice flour wraps, are too delicate and the water could spit from those wrappers into the hot oil , (I guess.) As you’re in Barcelona I’m not sure on where to find those Asian supplies. At a pinch, fresh lasagne sheets are closer to egg noodle, than rice paper perhaps. Good luck and I hope you find s good alternative for the Spring Rolls.
Arrg…thanks so much Alice! I will look for them next time in another store that I discovered…..they did spit all the time and split….had to make one at a time….and was making 35 of them! It was a labor of love. But they were amazing, they flew….I didn’t even get to try one! Thanks so much for the recipe in the post, I will do it again as per your detailed instructions now!
Always welcome Carla!
Oh so yummy, making me crave ribs for breakfast haha
Perhaps not the healthiest thing in comparison to those gorgeous sautéed greens on your blog, but I’ll still vouch for their tastiness, nonetheless!
haha I had some cold chicken as part of my breakfast, healthy or not
Lol, you had the protein without the shake then!
I’m so glad that you found another use for chocolate, Girl.
And corriander in a cabbage slaw is another inspired idea. I’m not such a ribs and slaw fan, but honey, I’d eat yours!
I’m thrilled Robin! Actually the cocoa is kind of a molè inspired moment but the rest of it came together quite well. I love fresh cabbage and coriander, something about it seems so right!
Love ribs, will have to try these ones! Thanks for sharing.
So welcome, if you like a sweeter sauce this one’s for you!
This is so impressive I have to try this!
Thanks Megan, I hope it’s one you’ll enjoy too.
I’ve just got a dessert from expat chef and now I have a main sorted for my bbq next week. You two rock!
Glad to be of help Andy. I’m guessing you might be trying that fabulous blueberries cheesecake of Carla’s.
the Sauce is a nice balance of sweet and Savoury tones. As you have a fairly Asian palette, you might want to adjust the ginger and vinegar to get a more acidic palette along with the chillies. Either way, I hope it works out well at the BBQ.
Yes, the yum cheesecake. And thanks for the advice.
Sounds like a great menu, happy cooking!
Drooling at your ribs at 6am. I am not a big slaw fan but never had one with coriander, which I love.
Ah ha! How’s your holiday going too
as for the slaw I love fresh coriander and apple mixed through too. It breaks up all that raw cabbage ‘flavour’ and I know I’m having stacks of veggies at the same time. With lots of lemon juice it’s really tangy which leans more to my palette too.
Holiday is going great minus the waking up at 5am every morning for no good reason! Ha ha! Thank you for asking. Those rolls are looking good too!
I am salivating while looking at the meat. Oh, glorious meat!! How I wish I can sink my teeth right into it right now!! Gorgeous photos!
Hi Jasline, thank you
it was really mellow, even with all that chilli. I love how the cocoa blended all those flavours together. If you enjoy a sweeter type BBQ sauce this one is it!
I’ve clipped this into my online notebook, so it’s there forever!
I hope you enjoy the recipe! Sweet n spicy so pretty good for BBQ!
I have used cocoa before in rubs. You would not think it would go with the rest of the spices and herbs but it fits in perfectly! And we know cocoa is not only for chocolate dessert, which we love, but for other culinary adventures!! Ps, I am fine! Very busy these days! Hope you are doing well!!