Dark Velvet Ribs with Bacardi

There is no such a thing as too much chocolate! I love chocolate and I like them dark. Lately I have been feeding my noir chocolate obsession through almost everything: mainly mixing dark chocolate in my cooking. I find the whole process of cooking with chocolate is so therapeutic and relaxing especially knowing that I am going to eat them afterward!



Dark chocolate is special because they contain a large amount of antioxidant ( some source says its 8x higher than the amount in strawberries) and it balances the hormones in our body. No wonder it work like magic for us ladies, especially during the “ Pre Monstrous Syndrome “ period, hahaha. Well, while others might disagree with me, let’s just say chocolate melts most people’s heart ( think of how many men woo with chocolate: and it works! ).

Today I am going to attempt to melt your heart too with something devilishly good. But this is not for the faint of heart. Because it requires someone to embrace the feminine touch of the food but eat like a man. You can’t be shy eating these babies either. To be exact it’s like smothering melted chocolate rum sauce all over your finger and licking it while eating your ribs! Yes... you heard me, and even better I made them hot hot spicy and tangy!



“The Super stars”
1 ½ lbs of pork ribs
1 ½ blocks of dark unsweetened chocolate
4 tbsp of brown sugar
½ tsp of salt
Dash of dried chilli powder ( use based on your discretion)
2 tbsp of lime juice
1 tbsp of Worcestershire sauce
1 ½ tbsp of minced garlic
½ tbsp of dried mustard
½ cup of hickory smoked bbq sauce
Small amount of water
2 tbsp of Bacardi rum




The execution:
•In a pan, toss in all the ingredients ( except the rum and the water) for the sauce and bring them to simmer
•Add a small amount of water if the sauce is getting to thick, you want a consistency of a normal bbq sauce.
•Once the sauce reaches the right consistency, remove it from heat and taste.
•Adjust to your liking to add more chilli powder, or lime, etc
•Pre heat an oven at 360F
•Rub the sauce all over the ribs leaving a quarter of the amount for glazing later on.
•Put in the oven with aluminum cover for an hour at 360F.
•After an hour, take out the ribs from the oven and uncover it.
•Bring the rest of the sauce to simmer and mix in the rum
•Glaze the sauce all over the ribs, and put it back in the oven on broil for app 10 minutes with no cover.
•Take it out from the oven and let the ribs stand for 5-10 minutes to reabsorb all the juice
•Serve with fries, and steamed vegetables and lime wedges ( I put extra thai chilli bird on mine)
•Get your finger dirty and dig in!


Does it look messy enough for you? Try eating them!

I almost forgot how it feels to eat like a child! Mr Knife and Miss Fork will have to stay in the drawer for a while!!! We are bringing the fingers and tongue back for real exercise!!!



Passion + Patience *Gastrobutterfly*A food to your soul.