APPLE CINNAMON CHIPOTLE RIBS (OVEN)
Wonderful flavor and super moist! I made this up when the fall crop of apples became available at the supermarket and my heart was breaking to be back in New York for the change of season. I'm not big on measuring my ingredients when I get on a roll preparing something I have in my head, so the amounts are a good estimate.
Provided by Palmtreesbend
Categories Meat
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in 9x12 baking dish and rub with Chipotle Cinnamon Rub on both sides.
- Pour in juice and water but don't pour "over" meat, pour beside to cover bottom of pan to about 1 inch.
- Add sliced onion.
- Cover tightly with heavy duty foil.
- Cook ribs for approximately 5 hours at 200 degrees.
- Remove foil and drain liquid.
- Increase oven heat to 350 degrees.
- Combine Apple Butter and Barbecue Sauce.
- Slice apples and place on and around ribs and onions.
- Cover with sauce mixture.
- Cover with heavy duty foil.
- Return to oven and bake approximately 1 hour or until apples are cooked.
- If you prefer your apples to be more brown, remove foil for last 20 minutes of final hour of baking time.
Nutrition Facts : Calories 2251.1, Fat 176.8, SaturatedFat 72.7, Cholesterol 413.9, Sodium 1080.9, Carbohydrate 68.1, Fiber 4.7, Sugar 48.2, Protein 92
BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE
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
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
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