Pork Ribs And Chiles Food

COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)

Steps:

• Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
• Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
• Once the water is gone. The ribs will continue to cook in their own fat,
• Let the ribs brown in their own fat.
• Put the chilies and tomatoes in a pot and cover with water.
• Bring to a boil over medium heat.
• Boil for about 10 minutes.
• Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
• Blend the salsa well.
• Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
• Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.
• Serve with white rice and corn tortillas.

CHILLI PORK SPARE RIBS

Steps:

• Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
• Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
• Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
• Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.

PORK-AND-PUMPKIN CHILI

Steps:

• Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
• Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
• Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
• Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

GREEN CHILE RIBS

Steps:

• Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

PORK RIBS

Steps:

• Mix marinade and place in a gallon ziplock bag.
• Add pork and let set 6 hrs or overnight.
• Preheat grill on high for a few minutes.
• Oil grill surface (using a cloth dipped in vegetable oil).
• Place pork on grill and sear (for at least a minute) on both sides.
• Cover grill and reduce heat to medium/low.
• For thick ribs, cook 15 minutes on one side then 15 minutes on the other (use your own judgment depending on the thickness of the pork).
• Use apple juice spritz to control any flareups.
• When cooked through, let ribs set for a couple of minutes.
• Coat with a light spritz of apple juice and serve.

BAKED CHILI RIBS

Steps:

• A day in advance, prepare the sauce.
• heat oil in a large heavy saucepan over medium heat.
• Add in the onion and garlic; saute for about 5 minutes.
• Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
• Cool to room temperature, cover and refrigerate overnight.
• Also a day in advance, prepare the ribs.
• Make slits in the underside (white part) of the ribs and place in a large roasting pan.
• In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
• After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
• To cook the ribs, set oven to 300 degrees.
• Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
• Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
• After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
• When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
• Remove and cover loosely with foil and let stand for about 20 minutes.
• Cut the ribs between the bones and serve with remaining sauce.

CROCK POT COUNTRY STYLE PORK RIBS

Steps:

• Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle ribs with salt and pepper and sear, on all sides, until golden. Remove the ribs from the pan and place them in the Crock Pot.
• To a medium-size bowl, add ketchup, soy sauce, honey, vinegar, garlic, chili powder, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the ribs. Place the lid on the Crock Pot and cook on HIGH for 6-7 hours or LOW for 8 hours until the ribs are done.
• Remove the ribs to a serving platter, and spoon over the sauce from the bottom of the Crock Pot. Sprinkle with fresh parsley and serve.

CHILI-GLAZED PORK RIBS

Steps:

• Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
• Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
• Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
• Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

CHILEAN COUNTRY RIBS

Steps:

• Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
• Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
• Prepare a medium-hot fire in a grill.
• Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
• Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.