Chili Pork Ribs

Tender pork ribs that fall off the bone, coated in a short, deep red, and intensely fragrant sauce. The chili and spice reduction creates a syrupy texture that clings to every piece.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1076
• Protein: 61 g
• Carbs: 20 g
• Fat: 76 g

Ingredients

• 1.2 kg Pork spare ribs ( cut into 3-bone pieces )
• 2 piece Yellow onion ( chopped )
• 4 piece Garlic ( crushed )
• 2 tbsp Hot pepper en poudre
• 1 tbsp Smoked paprika
• 1 tsp Cumin ground
• 1 tbsp Oregano
• 50 ml Red wine vinegar
• 500 ml Mineral water
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 3 piece Dried Ancho chilies ( rehydrated in hot water, seeded and blended into a paste )

Instructions

1. Browning the meat

   In a pot with oil, sear the pork ribs on each side. The meat should be well browned and a brown crust should form at the bottom of the container.

2. Sautéing aromatics

   Remove the meat. In the same fat, add the onions and garlic. Sauté until translucent, without burning.

3. Toasting spices

   Add the chili powder, cumin, smoked paprika, and oregano. Stir for one minute so the heat releases the essential oils from the spices.

4. Deglazing and liquid addition

   Deglaze with vinegar by scraping the bottom to release the juices. Add the rehydrated ancho chili paste. Put the meat back, pour in the water and salt. Bring to a boil then lower the heat.

5. Slow simmering

   Cover and simmer over low heat. The sauce should reduce until it becomes creamy and coats the spoon. The meat is ready when it shreds under a fork.

Chef's tips

• Don't rush the initial browning; that's where the flavor is built.
• If the sauce reduces too quickly, add a splash of water to keep the meat half-submerged.

Storage

Keeps for 3 days in the fridge. The sauce will set due to collagen; simply reheat gently to make it liquid again.