Ancho Chile Glazed Ribs Recipes

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CHILI-GLAZED PORK RIBS



Chili-Glazed Pork Ribs image

Provided by Food Network Kitchen

Time 4h

Yield 6-8 servings

Number Of Ingredients 12

2 racks pork spareribs (about 6 pounds)
Kosher salt
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons ancho chili powder
Freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
  • Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
  • Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

TAMARIND GLAZED RIBS WITH CHAYOTE AND MANGO SLAW



Tamarind Glazed Ribs with Chayote and Mango Slaw image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h38m

Yield 4 to 6 servings

Number Of Ingredients 28

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
1 tablespoon ground ancho chile powder
1 teaspoon Mexican cinnamon
1 teaspoon garlic powder
1 tablespoon ground black pepper
1 rack St. Louis-style pork ribs (brisket bone and skirt meat removed)
Salt
1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon chopped ginger
1 stalk lemongrass
2 cloves garlic, finely minced
1 jalapeno, finely minced
1 tablespoon honey
1 quart chicken stock
1 (4 to 6-ounce) package tamarind pulp
1 tablespoon honey
1 teaspoon red pepper flakes
1/4 cup white vinegar
1 chayote, juilenned
1/2 red onion, thinly sliced
1 mango, julienned
1 tablespoon chopped cilantro
1 tomato, thinly sliced
1/4 cup extra-virgin olive oil
2 limes, juiced

Steps:

  • In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper. Mix the spices well with a wooden spoon. Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat. Place in refrigerator, cover, and allow to sit overnight.
  • Preheat oven to 300 degrees F.
  • Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes. Remove the ribs from the plastic wrap and set aside.
  • While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat. When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno. Start cooking until the onion becomes translucent, about 7 minutes. Then, add the honey, chicken stock, and tamarind. Simmer for 20 minutes then puree in a blender until smooth. Season with salt and pepper and strain through a medium fine strainer. Set aside.
  • To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar. Cook 10 minutes until the mixture is reduced by half. Set aside to cool in a large mixing bowl. When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice. Mix well and set aside.
  • To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze. Then, flip the ribs over and baste this side for 5 minutes. Repeat this process three times until a nice crust has formed. Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce.

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.

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Beef Rib     Beef     Chile Pepper     Squash     Braise     Soup/Stew     Winter     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13

2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 dried guajillo or ancho chiles, seeds removed
1 large onion, sliced into 1/2"-thick rounds
5 garlic cloves, unpeeled
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cinnamon
3 Tbsp. vegetable oil, divided
2 Tbsp. tomato paste
1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges
Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Steps:

  • Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
  • Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
  • Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
  • Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
  • Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
  • Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
  • Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
  • Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
  • Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

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.

ANCHO CHILI GLAZE



Ancho Chili Glaze image

We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness from the bacon. The ancho chilies were pretty mild. We can't wait to try this on other meats like chicken and pork. Yummy!

Provided by Karl Strasser

Categories     Other Sauces

Time 1h

Number Of Ingredients 6

3 1/2 c water
1 3/4 c sugar
5 large ancho chilies (seeded and sliced)
7 Tbsp lime juice
7 oz bacon, uncooked and diced
4 c honey

Steps:

  • 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
  • 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
  • 3. Brush on fish, chicken, ribs, steak before or after cooking.

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