The pairing of chile's heat with cocoa's bitterness adds up to a rich smoky-sweet rub for pork ribs.
Preheat oven to 375°F. Mix sugar, cocoa powder, chipotle chile pepper, garlic powder, sea salt and cinnamon in small bowl. Reserve 1 tablespoon spice mixture for basting sauce. Rub remaining spice mixture on ribs until well coated. Place ribs in single layer on foil-lined roasting pan. Cover with foil
Bake 1 hour or until meat starts to pull away from bones. Meanwhile for the basting sauce, mix apple juice, tomato paste and reserved 1 tablespoon spice mixture in small bowl
Grill ribs over medium heat 2 to 3 minutes per side or until evenly browned, brushing with basting sauce
Make Ahead: Ribs may be baked 1 day ahead. Cool slightly. Cover and refrigerate overnight. Grill as directed, increased time to 5 to 10 minutes.
All Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with basting sauce. Grill ribs 2 to 3 minutes per side or until browned.