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Cooking, Recipe and Food Blog

Cocoa Spiced Pork Ribs

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Cooking is so much fun. You can use a wide array of ingredients. If you are creative enough, you will never run out of ideas as to what to prepare.

Here’s a delicious recipe for meat lovers. The chocolate and the chili infuse a lot of flavor to the pork, making it more irresistible. If you aren’t fond of spicy food, you can replace the chili powder with a dash of paprika. You can do without the chili flakes as well. Nevertheless it will still taste incredibly delicious.

 

Ingredients:

2 lbs. pork spare ribs

1/4 cup unsweetened cocoa powder

1 tablespoon Ancho chili powder

1/2 teaspoon five spice powder

1 tablespoon garlic powder

1 tablespoon kosher salt

2 tablespoons olive oil or spray oil

chili flakes

dried parsley

 

Preheat the oven at 400F.

In a bowl, combine the cocoa powder, chili powder, ginger powder, garlic powder and salt. Mix it until all the spices blend together.

Place the ribs in a re-sealable bag. Pour in the cocoa spice mixture. Seal the bag and shake it until the ribs are coated with the spice rub.

Line a baking tray with parchment paper or foil. Shake off the excess rub and Place the ribs on the lined tray. Drizzle the ribs with olive oil or spray it with oil to seal the flavor. Sprinkle it with dried parsley and chili flakes. Bake it for 1 hour or until the meat is starts breaking off from the bone. Serve immediately.

 

Photo Courtesy Of: jamieanne

 

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat