Chili Chocolate Glazed Ribs

Pat the pork belly dry with paper towels and cut into large, bone-in rib sections (about 2–3 ribs per piece). The drier the surface, the better the sear.

Crush or mince the garlic and combine it with salt and black pepper into a rough paste. Rub this mixture all over the pork belly ribs, pressing it into every crevice. Let them rest at room temperature for 15 minutes.

Heat olive oil in a large, heavy-bottomed FryingPan over medium-high heat until it shimmers. Place the ribs meat-side down and sear without moving for 4–5 minutes until a deep mahogany crust forms.

Flip and sear the fat cap for 3–4 minutes until rendered and golden. Transfer the ribs to a plate and set aside.

In a small saucepan over low heat, combine cocoa powder, cayenne, paprika, honey, and butter. Stir continuously until the butter is melted and the mixture is smooth, glossy, and fragrant, about 3 minutes.

Season the glaze with salt. Taste it — it should be bittersweet, smoky, with a slow building heat. Remove from heat and keep warm.

Pour chicken broth into the same FryingPan and scrape up any caramelized bits from the bottom with a wooden spoon — that fond is pure flavor.

Nestle the seared ribs back into the pan, meat-side down. They should be partially submerged. Bring to a gentle simmer, then reduce heat to the lowest setting.

Cover and braise for 1.5 to 2 hours, flipping the ribs halfway through, until the meat is completely tender and pulling away from the bone. The broth will reduce into a savory pan sauce — save it.

Preheat your broiler to high. Brush the ribs generously with the chili chocolate glaze on all exposed surfaces.

Transfer the glazed ribs to a foil-lined baking sheet and place under the broiler for 4–6 minutes. Watch closely — you want the glaze to bubble, caramelize, and develop dark, almost charred edges without burning.

Remove from the broiler and brush with one more coat of warm glaze while still hot. Let them rest for 5 minutes before serving.