Chili Pork Ribs
Ingredients
- 1.2 kgPork spare ribs (cut into 3-bone pieces)
- 2 pcYellow onion (chopped)
- 4 pcGarlic (crushed)
- 2 tbspHot pepper en poudre
- 1 tbspSmoked paprika
- 1 tspCumin ground
- 1 tbspOregano
- 50 mlRed wine vinegar
- 500 mlMineral water
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 3 pcDried Ancho chilies (rehydrated in hot water, seeded and blended into a paste)
Method
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.
- 1
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
Remove the meat. In the same fat, add the onions and garlic. Sauté until translucent, without burning.
- 3
Add the chili powder, cumin, smoked paprika, and oregano. Stir for one minute so the heat releases the essential oils from the spices.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set due to collagen; simply reheat gently to make it liquid again.
