Monday, February 06, 2012

Pork Spareribs, Santa Fe-style

Who doesn't love pork ribs? Ok, apart from vegetarians and those who eschew eating pork...I'm betting they'd love them if they tried them! Not long ago I was looking for a rib recipe that didn't involve a lot of work. I found one with a flavor profile that I liked, and simplified it so it was easy-peasy. Just mix up the sauce, pour it over the meat, and braise. There's nothing more strenuous in this recipe than using a can opener, and the results are quite delicious. The sauce is mildly spicy, so if you want more heat, just add more chipotles.

Southwest Pork Ribs

1 15oz can tomato sauce
1 8oz can red chili sauce, or 1 cup homemade
2 canned chipotles en adobo
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 1/2 - 2 lbs well-marbled pork country ribs (with bones, if possible)
Fresh cilantro for garnish

Preheat oven to 300F.

Combine first five ingredients in a bowl, mixing well to dissolve brown sugar.

Place pork country ribs in a single layer in a 9 x 13 baking pan. Pour over sauce. Cover pan and place in the oven. Cook for 2 hours or until meat is very tender.

Degrease sauce and serve on the side.

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