Ancho Chile Braised Country Style Pork Ribs Recipes

ANCHO CHILE GLAZED RIBS

Steps:

• Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
• For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

CROCK POT SHORT RIBS IN ANCHO CHILE SAUCE

Steps:

• Toast cumin seeds in a dry skillet until fragrant and allow to cool.
• Grind cumin seeds in a mortar or spice mill.
• Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
• Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
• Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
• Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
• Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
• Place ribs in the crock pot and cover with sauce.
• Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE

Steps:

• Preheat oven to 300°F.
• Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
• Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
• Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
• Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
• Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
• Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
• Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
• Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
• Skim fat from pan juices and serve with ribs.
• Cooks' note: Ribs improve in flavor if braised 2 days ahead.
• Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
• Remove any solidified fat before reheating.

SHORT RIBS BRAISED IN ANCHO CHILE SAUCE

Steps:

• Preheat oven to 350°F.
• Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
• Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
• Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).
• Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours. Skim fat from pan juices. Serve ribs with pan juices.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

BRAISED COUNTRY STYLE RIBS

Steps:

• Preheat your oven to 325. Heat a large Dutch oven over medium high heat.
• Season the ribs all over with salt and pepper.
• Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them. Brown the ribs on all sides, about 3 minutes per side. The trick to searing is: do not move the meat! It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
• When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan. Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
• Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want. You want the tomato paste to turn completely brown. When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
• Add the tomatoes and the chicken stock.
• Place the ribs back into the pan, nestling them down into the liquid. Cover loosely with foil and place in the oven, Cook for an hour, the turn the ribs over and cook another hour. These ribs take about 2-3 hours to cook, depending on the beginning size. They are done with they begin falling apart and off the bone.
• When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine. Discard the solids and place the sauce and ribs back in the pan and keep warm until serving. The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.