Barbecue Ribs with Homemade Mole Barbecue Sauce
Recipe type: Condiment
Originally featured in my column in Ami Magazine
  • For the barbecue sauce:
  • 1 medium onion
  • 1 Tablespoon ginger
  • ½ jalapeño, seeds and membrane removed (use the whole thing if you like heat)
  • 2 Tablespoons vegetable oil
  • 3 cups tomato sauce
  • ½ cup cocoa powder
  • ½ cup sugar
  • ½ cup red wine
  • 1 teaspoon salt, or to taste
  • for the Ribs:
  • Oil, for frying
  • 3 pounds ribs
  • Salt and pepper, to season
  • 1 batch barbecue sauce
  1. to make the sauce:
  2. Combine the onion, ginger and jalepeno in a food processor and process until very fine (just short of pureed).
  3. Heat the oil in a medium pot and add the onion mixture. Sautee for about 5 minutes until slightly translucent. Add the tomato sauce and simmer until it just starts boiling. Add the cocoa powder, sugar and wine. Simmer for about a half hour to an hour (longer is better because it will allow the flavors to combine nicely). Add the salt and adjust to taste.
  4. Remove from the flame and let cool. Store in the fridge until ready to use.
  5. to make the ribs:
  6. Preheat oven to 225.
  7. Heat oil in a frying pan or grill pan over medium heat.
  8. Season the ribs on both sides with salt and pepper and place in hot pan. Brown the ribs on all sides.
  9. Meanwhile, place a small amount of barbecue sauce on the bottom of a 9x13 pan. Remove the browned ribs from the grill pan and place on top of the barbecue sauce in the 9x13 pan.
  10. Pour the remainder of the sauce over the ribs. Cover the pan tightly and place in the oven. Bake at 225 for 5-7 hours. I like to do this overnight.
  11. Serve hot.
Recipe by Overtime Cook at