This chocolaty, spicy indulgence was influenced by my love of dark chocolate and Spicebox Whiskey. The smooth yet spicy flavour is tasty on ribs, pork chops, I’ve even tried it on chicken as well. Finger licking anyway and yes, I’ve been known to sip some Spicebox Whiskey over Chiller Cubes while I Grill – not much is better than this on a warm day.
3 racks of NICE Spare Ribs – silver skin removed (cooking time is about ½ hr less if you are using Baby Back Ribs) I cook this on 2 Brazilian Fire & Ice Grilling Stones.
Ingredients for Sauce:
- ½ cup Spicebox Whiskey
- 1 heaping Tbsp. Dark Chocolate Coco Powder
- 2 Tbsp. sesame oil
- 4 Tbsp. maple syrup
- 4 cloves of minced garlic
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. corn starch
- 1 tsp. cracked black pepper
- 1 tsp. salt
For the Grill:
- 1 tinfoil bread pan or similar to hold water
- 1 1/2 – 21/2 c. of water
- Two BFI Grilling Stones
Take all your sauce ingredients and blend together well. Set aside.
Preheat your Grilling Stone(s) in the grill or smoker to 350 F. Now place room temperature ribs, meaty side down on the stones. After the meaty side has browned, approx. 10 minutes – 15 minutes, turn the grill, smoker, down to 275 or 300 F. If it’s a warmer day, 275 cooler day, 300. You want them to cook slowly. Now turn over your ribs (the boney side down on the stones). Place the tinfoil pan in the cooker over a high heated area with 1.5 cups of water in it; you’ll likely need to add more water in about 45 min. to an hour. Keep an eye on your water as it helps to keep the ribs from drying out. Close the lid and no peaking for at least 10 minutes. Check the stones are cooking but not sizzling. If so turn down the heat down accordingly. What I do, as I have a five burner grill, I turn off the 3 inside burners, keeping the 2 outer ones on high. If you have 2-4 burners move the stones to one side and keep 1 or 2 on. Also, you can test the stones with a laser thermometer if you are concerned your gauge or thermometer is not accurate. You want to keep the ribs cooking slowly. Do your best to keep the temp inside not higher than 300 F. as you want to cook them for approximately another 2 hrs.
Now mix the sauce up vigorously. You’ll need to baste the ribs every 10-15 minutes until the bones and meat are beginning to separate. When basting continuously a nice dark coating will soak into and covering the ribs with a wonderful flavour. Finger licking indulgence!