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4 pounds country-style ribs
6 dried chile ancho peppers, stemmed an seeded
3 cloves garlic
3 tablespoons chile ancho powder
3 tablespoons granulated garlic
2 tablespoons cumin
2 teaspoons black pepper
2 tablespoons kosher salt
1. Combine the dried chile ancho peppers in a pot with enough water to cover, bring to a boil, reduce heat and stir often, cook for about 15 minutes.
2. Remove from heat, cover and set aside. In a bowl, combine chile ancho powder, granulated garlic, cumin, black pepper and 1 tablespoon of salt. Use this rub to coat the ribs, really rubbing it in, cover and set aside.
3. Preheat oven to 250 degrees and when ready, transfer the ribs to a deep baking dish, add 1/2 cup of water, cover with foil and bake for 4 hours, checking now and then for water level.
4. While the ribs are cooking, drain the chile ancho peppers, transfer to a blender, add 1 tablespoon of salt and about 3/4 cup of water, blend until smooth, taste for salt and set aside.
5. After ribs have cooked for 4 hours, remove from oven and add the chile ancho sauce from the blender to the ribs, making sure to coat evenly. Cover with foil, return to oven and cook for an additional 2 hours.
You always want to make sure you don't let the water level get too low, so the ribs don't have a chance to dry out.
These ribs are excellent for making tacos, burritos or just eating as-is!!! This was one of my Mom's signature dishes!!
Other recipes by Sonia:
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas
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