Baby Back Ribs with Cocoa & Espresso Barbecue Sauce

3 full racks baby back ribs
1 12 ounce Lakefront Brewery Eastside Dark

1/2 cup onion, chopped
2 tablespoons olive oil
5 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon chili powder
2 tablespoons cholula sauce
1 tablespoon instant espresso
1 tablespoon Valrhona cocoa
2 tablespoons brown sugar
2 cups tomato puree
1 cup apple cider vinegar
1 cup water

2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper


To prepare the barbecue sauce, sweat the onions in two tablespoons of olive oil in a large sauce pan for two minutes. Add the garlic and stir to prevent browning for an additional 2 minutes. Add all other ingredients, bring to a boil and simmer for 1 hour.

To prepare the rub, mix the chili powder, paprika, cumin, salt and pepper together. Rub the mixture into the ribs covering well and set aside for 30 minutes.

Reduce the beer in a small skillet to one cup or so. Place the seasoned ribs in a roasting pan. Pour the reduced beer around the ribs (not over). Cover the roasting pan and place in a 275 degree oven for 2 hours or until fork tender.

When the ribs are fork tender, remove from the pan and place on a medium-high heat grill to brown. Baste with barbecue sauce. Turn and baste again.

Serving Ideas: Try these ribs with freshly roasted corn on the cob.

Suggested Wine: Zinfandel or Chianti