Edit ModuleShow Tags

Country Spareribs in Mexican Red Chile Sauce


Published:

Terry Brennan

Are you fluffing the couch cushions and gearing up for more March Madness? Or, is it a tossup between watching college basketball and watching paint dry in your house? Either way, an easy recipe for some flavorful pork ribs that can cook in the oven or slow cooker is a great option for a gathering of fans and friends or non-fans alike.

Country spareribs are made by butterflying the blade or shoulder end of the pork loin, notes the author of The Great Meat Cookbook, Bruce Aidells, who contributed this recipe to Real Food. Butchers sometimes go further up the shoulder using sections of butterflied pork shoulder butt (Boston butt) and call them country spareribs as well. Country ribs have a little more gristle than back ribs, which come from the center cut loin, but are ideal for long, slow braising and are the perfect cut for this dish. If you can’t find country spareribs, then use 2-inch chunks of pork shoulder butt. Not only is this a simple and tasty dish to prepare but it is very kind to the pocketbook as well.

This dish also works very well in a slow cooker. Just prepare the sauce as indicated, suggests Aidells, combine with the remaining ingredients in your slow cooker, set it on low, and cook 6-8 hours, or until the pork is tender. Be sure to monitor the level of the liquid from time to time and add the reserved chile soaking liquid as needed.
Go team! Or…go semi-gloss!


Country Spareribs in Mexican Red Chile Sauce

Serves 4 to 6

6 ancho or other mild dried chilies
2 c. chopped onion
6 garlic cloves, left whole
1 bunch cilantro, stems separated and reserved, leaves chopped
2 tsp. cumin seeds
2 c. canned diced tomatoes
¼ c. fresh lime juice
2 c. chicken stock or canned low sodium chicken broth
2 tbsp. chili powder
2 tsp. kosher salt
1 tsp. freshly ground black pepper
3 lbs. boneless country pork ribs or Boston butt, cut into 2-inch chunks
6 canned fired roasted green chiles, seeded and sliced

Tear the dried chilies apart, discarding the seeds and stem and place in a bowl or large Pyrex measuring cup and cover with boiling water. Soak at least an hour or overnight in the refrigerator, until the chilies are soft. Save the soaking liquid and drain the chilies.

Preheat oven to 325°F.

Drop the chilies, onion, garlic, cilantro stems, cumin seed, tomatoes, lime juice, chicken stock or broth, chili powder, salt and pepper into a blender jar and pulse to purée. Place the meat into a heavy lidded Dutch oven and stir in the chile sauce mixture until the meat is well coated then cover with the lid. Insert into the oven and cook for one hour. Check to see if more liquid is needed and if so, add some of the reserved chile soaking liquid. Add green chilies, cover and bake 30-60 minutes more or until the pork is tender. Remove from the oven and degrease the surface or refrigerate overnight then remove the congealed fat and re-warm.

If the sauce is too watery, bring to a boil and cook until slightly thickened. Season with salt and pepper to taste.  Serve in shallow bowls and garnish with chopped cilantro leaves.

Nutrition info (per serving) Country Spare Ribs: CALORIES 559 (260 from fat); FAT 29g (sat. 10g); CHOL 140mg; SODIUM 957mg; CARB 24g; FIBER 8g; PROTEIN 53g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Celebrating the Daiquiri, New Rums from Bacardi, and Creative Cocktails

Rum drinks conjure thoughts of toes in the sand and refreshing summer cocktails

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette
Edit ModuleShow Tags
Edit ModuleShow Tags