Mexican Braised Ribs
These fall-off-the-bone ribs are tossed in a delicious chile sauce to finish them off.
Photo credit: Canada Pork
Cut: Ribs
Prep Time: 25 minutes
Cook Time: 1 hour 15 mins
Number of Servings: 6
Ingredient
Sauce:
3 guajillo chiles, seeds and veins removed
3 ancho peppers, seeds and veins removed
3 Roma tomatoes chopped
1/2 medium white onion, diced
2 cloves garlic
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) black pepper
1/2 tsp (2 mL) ground cinnamon
2 Tbsp (30 mL) brown sugar
1/4 cup (60 mL) cider vinegar
1 cup (250 mL) water
Ribs:
4 lbs (2 kg) pork spare ribs, cut into 2-inch pieces
3 cloves garlic
1 bay leaf
Directions:
For the sauce:
Place peppers in hot water to soak for at least 20 minutes or until soft.
In a blender, add chiles, tomatoes, onion, garlic, oregano, salt, cumin, pepper, cinnamon, brown sugar, vinegar and water; blend until smooth, about 1 minute. Should be the consistency of barbeque sauce.
Pour sauce into a saucepan, bring to a boil, reduce to a simmer and cook uncovered for about 15-20 minutes. Set aside.
For the ribs:
Put ribs, garlic cloves and bay leaf in a pot. Cover with enough water to almost cover. Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water has evaporated.
Once the water has evaporated, remove the garlic and bay leaf. The ribs will continue to cook in their own fat for about 4 - 5 minutes or until nicely browned on both sides.
Pour the sauce over the ribs; stir to coat. Simmer on low heat for about 8 - 10 minutes or until the meat is falling off the bone and sauce has thickened. Serve immediately with rice and refried beans.
Nutritional Analysis:
YIELD:
6 servings.
SERVING SIZE:
per 230 g serving.
| Per Serving | |
|---|---|
| Calories | 540 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Cholesterol | 145 mg |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Protein | 37 g |
| Sodium | 510 mg |
| Potassium | 833 mg |
Source: SaskPork
