Sticky Sweet Cocoa Chili Beef Short Ribs

• 4 lbs beef short ribs
• 1/4 cup cocoa powder
• 1/4 cup brown sugar
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp sesame seeds

Steps

1. 1 Pat the short ribs dry and season generously with salt and pepper.
2. 2 In a bowl, mix cocoa powder, brown sugar, chili powder, smoked paprika, garlic powder, cumin, and cayenne pepper.
3. 3 Coat the ribs with the spice mixture and sear in a hot skillet until browned.
4. 4 Transfer ribs to a slow cooker.
5. 5 Combine beef broth, soy sauce, honey, rice vinegar, garlic, and ginger in the skillet, scraping up any browned bits.
6. 6 Pour the liquid over the ribs in the slow cooker.
7. 7 Cook on low for 3 hours, or until the meat is tender.
8. 8 Preheat oven to broil. Arrange ribs on a baking sheet and brush with cooking liquid.
9. 9 Sprinkle with sesame seeds and broil for 2-3 minutes until glaze is bubbly and slightly charred.
10. 10 Serve hot with extra glaze on the side.

Equipment

• Slow cooker
• Oven-safe baking sheet
• Skillet

Variations

• Use bourbon instead of rice vinegar for a boozy kick.
• Add star anise to the slow cooker for an aromatic twist.

Substitutions

• If cocoa powder is unavailable, use 2 tbsp of dark chocolate chips melted into the sauce.
• Substitute honey with maple syrup for a different sweetness profile.

Pairings

• Red wine like a robust Zinfandel
• Steamed broccoli with garlic

Nutrition

Tips

• For a richer flavor, sear the ribs outdoors on a grill before slow cooking.
• If you prefer a spicier kick, add more cayenne pepper to taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with creamy mashed potatoes or steamed jasmine rice.
• Pair with a crisp Asian pear slaw for a refreshing contrast.

FAQ