Skip to main content

Pork Ribs In Ancho Chiles Adobo-Costillitas Al Adobo De Chile Ancho


This is Pork Ribs In Ancho Chiles Adobo. Well actually, it’s a Mulato Chiles recipe; but, I had to substitute it with Ancho Chiles as I was unable to buy any Mulato Chiles in Vancouver. Anyway, I think most of you will know that Mulato and Ancho Chiles are just different types of dried Pablanos peppers. The latter is just a bit sweeter. The ribs turned out superb with the sweet, smoky, and earthy flavor adobo. There will be excess adobo after you baste the ribs. So, you can consider the suggestions given by the cookbook i.e. use the adobo for slathering over meats or as a salsa. I also find the adobo tasted great with some tortilla chips too.


Recipe adapted from Antojitos By Barbara Sibley & Margaritte Malfy With Mary Goodbody

Pork Ribs In Ancho Chiles Adobo-Costillitas Al Adobo De Chile Ancho
(Printable Recipe)

Ingredients

Adobo
12 Mulato Chiles (or Ancho Chiles), seeded and membranes removed
1 Poblano Chile, seeded and membranes removed
½ Onion, chopped
2 Plum Tomatoes
¼ Cup Corn Oil
1 Cup Grated Piloncillo or firmly packed light brown sugar
½ Cup Olive Oil
¼ Cup Sherry Vinegar
1 Tbsp Sea Salt
1 tsp Freshly Ground Black Pepper
2 Fresh or dried avocado leaves or bay leaves

3 lbs Baby Back Pork Ribs
2 Cups Mexican Beer, such as Tecate or Negra Modelo
6 Black Peppercorns
2 Bay Leaves
2 Sprigs Epazote or flat-leaf parsley
2 Tbsp Sea Salt
1 tsp Dried Thyme, or 1 Tbsp Chopped Fresh Thyme Leaves
½ Cup Chopped Fresh Cilantro Leaves

Method

To make the adobo, in a small bowl, combine the mulato or ancho chilies with hot water to cover and let stand for about 20 minutes to soften. Drain and reserve ½ cup of the soaking water.

Transfer the chilies to a blender, add the poblano Chile and the ½ cup reserved water, and process until smooth. Add the onion and tomatoes and process until smooth and paste like.

In a sauté pan, heat the corn oil over medium heat. Add the chili paste and cook, stirring constantly, for about 5 minutes, or until it is uniformly dark. Add the piconcillo or brown sugar, olive oil, vinegar, salt, and pepper, stir well, for about 1 minute, or until uniformly hot. Remove from the heat, transfer to a nonreactive bowl, add the avocado or bay leaves, stir gently, and let cool.

To prepare the ribs, cut the racks into groups of 2 to 5 ribs, to make easier to fit them into a pot. In a large stockpot, combine the ribs, beer, peppercorns, bay leaves, epazote or flat leaf parsley, salt, thyme, and enough water to cover. Bring to a boil over high heat, lower the heat to a steady simmer, and cook, uncovered, for about 45 minutes, or until the meat is partially cooked and the juices run clear when the meat is pierced with a knife tip. Remove the ribs from the pot and pat dry with paper towels. Discard the cooking liquid.

Preheat the oven to 350˚F. Transfer the ribs to a roasting pan and brush on both sides with some of the adobo. Roast, basting every 10 minutes with the adobo and pan juices, for about 1 hour, or until cooked through and tender.

Transfer to a platter, garnish with the cilantro, and serve immediately.

Serves 6

Comments

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W