Black Magic Ribs

Campbell's Black Magic Ribs Recipe

A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.

At a glance


15 min.


15 hr. 20 min.



Marinate: 12 hr.

Cook: 5 min.

Grill: 3 hr.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 cups Pace® Picante Sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons molasses
2 tablespoons ground coffee
2 tablespoons unsweetened cocoa powder
2 cloves garlic, minced
4 pounds pork spareribs
2 green onions, finely chopped (about 1/4 cup)

How to Make It

  • 1

    Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade.  Cover and refrigerate the remaining picante sauce mixture.

  • 2

    Add the ribs to the baking dish and turn to coat.  Cover and refrigerate for 12 hours.

  • 3

    Set up the grill for indirect cooking.  Lightly oil the grill rack.  Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade.  Discard the remaining marinade.

  • 4

    Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally.  Serve the sauce with the ribs and sprinkle with the onions.

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