Ribs Adovada

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by Chef Jeff Smedstad

azfamily.com

Posted on June 22, 2011 at 1:21 PM

6 racks pork ribs cut into 1/2 so each person gets a 1/2 rack

Rub down racks with cure and leave them in the fridge for 1 day at least

2 tbsp guajillo powder
2 tbsp negro powder
2 tbsp chipotle powder
2 tsp gran garlic
4 cups water
2 tsp salt
1 tbsp oregano
1 tsp cumin
1 tsp canela
2 tbsp flour
1 tostada

Simply brown off the ribs and then combine all the sauce ingredients in a blender, puree and pour over the ribs in a large dutch oven, cover and bake 350 for 2-3 hours or until tender

Costilla de Res
big brawny flavors with short ribs and dark beer, it really doesnt get much tastier. Bracing guajillo chile adds another dimension that plays well against the richness of short ribs.
4 1 lb bone in short ribs
8 guajillo chiles stems removed
1 bottle dark mexican beer such as negra modelo
3 tsp ground cumin
3 tsp black pepper
2 tbsp salt
2 tbsp oregano
4 cups onion chopped
2 tbsp chopped garlic
4 cups water
in a large sauce pan over sear the short ribs  until well browned on all sides, remove from pan. In the same pan using the grease from the ribs brown off the onion and garlic then add remaining ingredients and simmer for one minute to soften the chiles. let the mixture cool then pour into a blender and puree until smooth. Put the ribs into a large roasting pan and pour the sauce over. Cover with foil and bake @ 300 for 3 1/2 hours or until tender when pierced with a fork. Skim off any fat from the sauce and serve the ribs with sauce over the top.

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