Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours Ingredients:
2 tablespoons bacon fat or 2 tablespoons vegetable oil |
4 lbs country-style pork ribs, cut into individual ribs |
2 medium onions, cut into 1/4 slivers |
1 can tomato (1 lb size or 450gr) |
3 cloves garlic |
2 tablespoons ancho chilies, dried,ground & seeded |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
1/2 cup fresh orange juice |
1/3 cup dry white wine |
1/4 cup unrefined sugar (or dark brown) (optional) |
1 teaspoon orange rind, grated |
1/2 teaspoon salt |
2 tablespoons cider vinegar |
orange slice (for garnish) |
fresh cilantro stem (for garnish) |
Directions:
1. Heat fat (oil) in a 5 quart Dutch Oven.
2. Add ribs in a single layer to brown on all sides 15-20 Minutes.
3. If necessary remove browned ribs and brown remainder ribs.
4. Remove ribs and discard all but 2 tbsp Fat.
5. Add onions, saute until soft, 4 minutes.
6. Process tomatoes and garlic in food processor or blender until smooth.
7. Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
8. Add Tomatoe, cook 5 minutes or until bubbling.
9. Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
10. Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
11. Remove ribs to serving platter, keep warm.
12. Skim& discard the fat.
13. Stir in the vinegar.
14. Spoon Sauce over the ribs.
15. Garnish with Orange slices and cilantro.
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