Gather all of your ingredients:

Chocolate -Ancho BBQ Sauce:

2 ea. Ancho Chiles

1 tsp. Oil of choice

4 ea. Garlic cloves, minced

2 tsp. Chili Sauce (Sriracha sauce)

1/4 cup Cocoa Powder

1/4 cup Soy Sauce

1/4 cup Hoisin Sauce

1/4 cup Honey

1/2 cup Tomatoes, diced (canned)

1/4 cup Rice Wine Vinegar

Marinate for Ribs:

2.5-3 lbs. Baby Back Ribs

2 tsp. Salt, Kosher

1 tsp. Cumin, ground

1/4 cup Rice Wine Vinegar

Step 1: Prepare the Ancho Chiles

1. Over a low flame heat the Ancho Chiles until they begin to darken and smell pungent.

2. Then split the chiles open, discard the stems and seeds.

3. Cut into smaller pieces. Transfer to a bowl and cover with boiling water.

4. Allow to soak for about 15 minutes.

Step 2: Preparing Chocolate Ancho Sauce

1. In a small sauce pan, heat the oil and then add the garlic, saute over low-medium heat to release the flavor.

2. Add the remaining ingredients along with the Ancho Chiles (not the soaking liquid) Lower the heat to low and allow the sauce to cook for about 20 minutes

3. Using a Stick blender, puree the sauce until smooth. (use a blender if you don’t have a stick blender- be careful the sauce will be hot!)

Step 3: Marinating the Ribs

I like to grind my cumin seeds, so that the taste is fresher. Mix all of the ingredients together in a bag and allow to sit in the refrigerator for at least 2 hours or overnight

Step 4: Cooking

1. Soak wood chips for at least 20 minutes, I use hickory chips.

2. Prepare the grill and light the charcoal, I use a chimney starter

3. Once the charcoal is ready, put the drained wood chips over the coals and cover the grill

4. About 4 minutes later place the meat on the grill, not directly over the coals, I like to slowly cook my ribs (50 minutes to 2 hours, depends on how hungry I am)