Ingredients: |
Ingredients: For the Ribs:
3 lb. (bone-in) pork, country-style ribs
1 ½ tsp. kosher salt
1 ½ tsp. garlic powder
1 ½ tsp. Mexican oregano
1 tsp. cumin
1 tsp. pepper
½ tsp. jalapeño powder
3 tbsp. red wine vinegar
3 tbsp. olive oil, plus more for browning
For the Chile Sauce:
8 to 10 dried chile New Mexico or guajillo peppers
6 chiles de árbol or chiles japonés
1 tsp. cumin
1 tsp. Mexican oregano
1 ½ tsp. salt
½ tsp. pepper
½ c. white onion, diced
3 cloves garlic, sliced
¼ c. molasses
3 tbsp. brown sugar
3 tbsp. apple cider vinegar
2 tbsp. Worcestershire sauce
1 c. water
For the Mango Salsa:
2 mangoes, diced
1 to 2 chipotles in adobo, minced
1 serrano, seeded and minced
2 shallots or 1/3 c. red onion, finely diced
1/3 c. cilantro, chopped
Juice of 1 lime
2 tbsp. honey
Salt and pepper to taste
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Directions: |
Directions:Combine all of the dried spices and season both sides of pork. Drizzle the vinegar and 3 tbsp. of olive oil onto pork. Cover and marinate overnight, or at least for 12 hours. Remove ribs from the refrigerator 30 minutes before, so they come to room temperature. Preheat oven to 350ºF. In a nonstick skillet, preheat 3 to 4 tbsp. of olive oil to medium heat for 5 minutes. Sear the ribs on all sides until nicely browned, adding a little more oil if needed. Transfer seared ribs to a glass baking dish. De-glaze the pan with ½ c. of water, stir well until all the bits are loosened from bottom of pan. Remove from heat and set aside. Cover the ribs tightly with aluminum foil and bake for 2 hours. In a medium bowl, combine all of the ingredients for salsa. Stir well. Cover and keep chilled until ready to serve. While ribs are in the oven, prepare the chile sauce. Remove the stems and seeds from the dried peppers. Tear the larger peppers into smaller pieces and transfer to a glass bowl. Cover with water and cook in the microwave for 7 to 8 minutes, stirring once halfway through cooking time. Remove from microwave, cover and let cool and steep for 20 minutes. Drain all of the liquid from the peppers and transfer to blender. Add all remaining ingredients for the chile sauce, blend on high until smooth. Taste for salt. If it’s too thick, add more water. Add the sauce to reserved pan with de-glazed liquid. Cook at a low simmer until sauce thickens, about 20 minutes. After ribs have cooked for 2 hours, remove from oven. Add half of the chile sauce to cover the ribs. Continue baking, uncovered, and baste with drippings from pan about every 20 minutes for another hour. Remove ribs from oven. You can shred the meat, removing any bones or you can serve as is. Transfer ribs to serving dish and top with remaining sauce. Serve with rice, beans, salsa, and warm tortillas. For these tacos, I like to double up on the corn tortillas because it’s a hearty taco! |
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