Baby Back Ribs with Cocoa & Espresso Barbecue SauceSendik's Fine FoodsInternet Address: Access our online cookbook at www.sendiksfinefoods.com.

Servings: 6Preparation Time: 1 hourStart to Finish Time: 3 hours

3 full racks baby back ribs1 12 ounce Lakefront Brewery Eastside Dark

BARBECUE SAUCE1/2 cup onion, chopped2 tablespoons olive oil5 cloves garlic, minced1/2 teaspoon salt1/4 teaspoon black pepper1/2 tablespoon chili powder2 tablespoons cholula sauce1 tablespoon instant espresso1 tablespoon Valrhona cocoa2 tablespoons brown sugar2 cups tomato puree1 cup apple cider vinegar1 cup water

DRY RUB2 tablespoons chili powder1 tablespoon paprika1 tablespoon cumin1 1/2 teaspoons salt3/4 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 thegarlic and stir to prevent browning for an additional 2 minutes. Add all other ingredients, bring to a boil and simmer for 1hour.To prepare the rub, mix the chili powder, paprika, cumin, salt and pepper together. Rub the mixture into the ribs coveringwell 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 aroundthe 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 barbecuesauce. Turn and baste again.

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

Suggested Wine: Zinfandel or Chianti