Ancho Chile Braised Country Style Pork Ribs Recipes

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COSTILLAS DE PUERCO EN CHILE COLORADO(PORK RIBS IN CHILE ANCHO)



Costillas de Puerco en Chile Colorado(Pork Ribs in Chile Ancho) image

An easy, but delicious, short-cut to preparing my family's costillas en chile ancho(pork ribs in chile ancho).

Provided by Sonia

Categories     Main Course     Pork

Number Of Ingredients 15

10 chile ancho (stems and seeds removed)
2 cups chicken broth
1 teaspoon cumin seeds (toasted and crushed)
4 cloves garlic
1/2 onion
2 teaspoons oregano
1 teaspoon pepper
1 tablespoon Maggi Sauce (optional)
salt to taste
2 1/2 pounds boneless pork country style ribs
salt
pepper
garlic powder
2 more cups pork or chicken broth
Grapeseed or canola oil

Steps:

  • Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. While chiles cook toaste the cumin seeds in a hot skillet just until they become aromatic. Crush the seeds using a mortar and pestle. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Maggi sauce, and salt to taste. Blend on high until smooth. Set aside.
  • Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides, turning as needed.
  • Add the sauce from blender and 2 remaining cups of chicken broth to the ribs in pan. Stir to combine, reduce heat. Cover and cook on the stove top at a low simmer for 2 1/2 to 3 hours. You could also finish cooking it in a 350 degree oven for the same amount of time. If finishing in the oven, cover them with foil the first two hours, uncover the last hour. If the chile sauce gets too thick, add a little more water or broth as it cooks. Yields 4 to 6 servings.

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE



Braised Country-Style Pork Ribs With Chipotle image

Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.

Provided by John Willoughby

Categories     dinner, meat, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

3 pounds bone-in or 2 1/2 pounds boneless country-style pork ribs
2 teaspoons kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried ground chipotle pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 tablespoons vegetable oil
2 red onions, halved and thinly sliced
2 tablespoons minced garlic
3/4 cup orange juice
1/4 cup fresh lime juice
1/4 cup to 1 cup beer of your choice
1/2 cup roughly chopped cilantro, for garnish
1/2 cup pomegranate seeds, for garnish (optional)

Steps:

  • Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
  • In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
  • Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
  • Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
  • Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams

ANCHO CHILE GLAZED RIBS



Ancho Chile Glazed Ribs image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 17

2 whole "St. Louis" pork rib steaks
1/2 cup oil
1 cup Chef Paul Meat Magic seasoning or substitute
1 1/2 gallons chicken stock
1 cup Worcestershire sauce
1/2 cup whole garlic cloves peeled
1 cup ancho chile (seeded, deveined, and toasted)
1/4 cup molasses or honey
2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)
1 onion roughly chopped
2 tablespoons chopped garlic
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 cup red wine vinegar
Ancho Chiles to taste
1/2 cup diced pineapple
1 cup braising liquid, recipe above, strained

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.

SHORT RIBS BRAISED IN ANCHO CHILE SAUCE



Short Ribs Braised in Ancho Chile Sauce image

Categories     Coffee     Beef     Pepper     Braise     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
1 tablespoon salt
6 lb beef short ribs or flanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

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.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Make and share this Short Ribs Braised in Coffee Ancho Chile Sauce recipe from Food.com.

Provided by PaulaG

Categories     Stew

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 dried ancho chiles, stemmed,seeded,and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 cloves garlic, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo, plus
2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lbs short rib of beef (or flanken)
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

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.

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