This sauce has the classic taste profile of all the most popular barbecue sauces, sweet, tart, and slightly spicy, but with a wonderful twist: The seductive tastes of chocolate and chiles. If it sounds weird, well, it is a bit weird, but I’m here to tell you it works. And don’t worry, it is not too hot. Of course you can make it hotter if you want…
Spotlight on our favorite products
Is This Superb Charcoal Grill A Kamado Killer?
The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!
– THIS IS NOT AN AD –
How to use it? I love it on pork ribs and even meatloaf, not so much on other beef products. If you put it on pork ribs, just dry brine the meat. Skip the herb and spice rubs when cooking the ribs.
- ¾ cup granulated sugar
- ½ cup water
- ¾ cup rice vinegar
- ½ cup tomato paste
- ¼ cup orange juice
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoons Worcestershire sauce
- ½ teaspoon vanilla extract
- ½ teaspoon Morton Coarse Kosher Salt
- ⅛ teaspoon chipotle chile powder
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Mix the sugar and water in a pan and simmer until the sugar dissolves. Add the rest of the ingredients and simmer on low for 30 minutes.
- Paint it on your meat after it is fully cooked. One layer is all that is needed. If you wish, put the sauced meat over high heat to caramelize the sugars a bit, but watch it carefully so it doesn't burn. Then, for a festive touch, grate some orange zest on top. Serve it with a big red wine.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.