Method:

1. Preheat fan oven to 150°C. Place baby back ribs in a roasting tray with apple cider. Seal tightly with foil; slow cook for 3.5 hours. Once cooked, rest for 15 mins.

2. In the meantime, in a sauce pan, on a low heat, combine chocolate, honey and Mexican Chilli Orange Paste.

3. Preheat oven grill to med-high heat. Transfer ribs to a wire rack; brush with half of the mixture. Grill for 4-5mins. Brush with the remainder of the mixture; grill for a further 4-5mins or until caramalised.

4. Serve with Grilled Mexican Street Corn and fries.