A Ranch-Style Rib Feast: Mexico's Glorious Garlic & Chile Pork Ribs
Details
This dish is a true taste of rustic Mexican cooking, a hearty and flavorful main course perfect for garlic lovers. Pork ribs are slow-cooked until they are fall-off-the-bone tender, then smothered in a deep, smoky adobo sauce built on a foundation of toasted chiles and a generous amount of garlic. It's a deeply satisfying meal that brings the warmth and tradition of the Mexican countryside to your table.
Ingredients
Instructions
Boil the Tomatillos
Place the tomatillos in a saucepan and cover with water. Bring to a boil and cook for about 5-7 minutes, or until they change color and become soft. Be careful not to let them burst. Remove the tomatillos and set aside, reserving the cooking water.
Toast the Chiles and Aromatics
While the tomatillos cook, heat a dry skillet (comal) over medium heat. Toast the guajillo and de árbol chiles for about 30-60 seconds per side until fragrant, being careful not to burn them. In the same skillet, toast the onion, garlic cloves, cumin seeds, and peppercorns until lightly browned and aromatic.
Prepare the Ribs
Place the pork ribs in a large pot or Dutch oven with one cup of water, the bay leaf, and a generous pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 45-60 minutes, or until the water has evaporated and the ribs are tender.
Create the Sauce
Transfer the toasted chiles to a bowl and cover them with hot water from the tomatillo pot. Let them soak for 15-20 minutes until softened. Once soft, place the soaked chiles, boiled tomatillos, toasted onion, garlic, cumin, and peppercorns into a blender. Add about a cup of the chile-soaking liquid and blend until completely smooth.
Fry and Simmer
Once the water in the rib pot has evaporated, the ribs will start to fry in their own rendered fat. Continue to cook, stirring occasionally, until they are nicely browned on all sides. Pour the blended chile and garlic sauce over the browned ribs (it's best to pass it through a strainer for a smoother texture). Stir well to coat all the ribs, season with salt, and let it come to a simmer. Reduce the heat and cook for another 20-30 minutes, allowing the sauce to thicken and the flavors to meld into the meat. Serve hot with rice and fresh tortillas.
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