Red Chili Sauce For Ribs Recipes

RED CHILI SAUCE FOR RIBS

Steps:

• To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
• Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).

RED CHILE SAUCE (CHILE COLORADO)

Steps:

• Rinse chiles and split open, discarding stems, seeds, and ribs.
• Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
• Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
• Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half.
• Place in large pot with ribs, 3 quarts water and quartered onion.
• Bring to boil over high heat.
• Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
• Strain, reserving 6 cups meat broth.
• Discard onion and garlic.
• Reserve ribs.
• Preheat oven to 400°.
• Wrap remaining head of garlic tightly in foil and place directly on oven rack.
• Place tomatoes and sliced onion on rimmed baking sheet.
• Drizzle with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast garlic, tomatoes and onion until tender, for about 1 hour.
• Transfer tomatoes and onion to processor.
• Using fingers, squeeze garlic from papery skin into processor.
• Blend until smooth.
• Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
• Add 4 cups reserved meat broth.
• Let stand for 30 minutes.
• Transfer mixture to processor and blend until smooth.
• Strain chili sauce into medium blend until smooth.
• Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
• Add chili ace; simmer for 5 minutes.
• Add tomato sauce, cumin, oregano and cloves.
• Simmer for 5 minutes.
• Add ribs, vinegar and remaining 2 cups meat broth.
• Bring to simmer.
• Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs.
• Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.
• Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.) Serve ribs with sauce.
• Available at Latin American markets and some supermarkets.