1/2 teaspoon (2.5 ml) ground ancho chile ,smoked paprika or chili powder
2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) ketchup
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) Worcestershire sauce
1 oz (28 g) unsweetened or bittersweet chocolate, chopped
Rub and ribs
Line a baking sheet with aluminum foil.
In a bowl, combine all the rub ingredients. Set aside.
Set the ribs on the baking sheet and sprinkle generously with the rub, pressing it into the meat. Cover with aluminum foil and refrigerate for 2 to 3 hours.
With the rack in the middle position, preheat the oven to 150°C (300°F).
Transfer the covered baking sheet to the oven and roast until the meat pulls easily from the bone, about 2 1/2 hours.
Chocolate barbecue sauce
Meanwhile, in a small saucepan over medium heat, cook the onion and chile in the oil until golden. Add the remaining ingredients except the chocolate. Bring to a boil, reduce the heat and simmer until thickened, about 5 minutes. Off the heat, add the chocolate, stirring until smooth. Adjust the seasoning.
Remove the baking sheet from the oven. Uncover the ribs and baste with the sauce. Save any leftover sauce to serve as an accompaniment. Briefly run the ribs
under the broiler.