Chili Braised Spare Ribs

Posted on March 18, 2013

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If you ask me, braising makes everything better.  Especially when you braise it with lots of spices.  These beef ribs are a fantastic cold weather alternative to the summer b.b.q. variety.  Serve them whole, or shred them up and put them in lettuce cups like a taco.

8 dried New Mexico chilis

4 garlic cloves

juice and zest of 1 lemon

1/4 cup olive oil

5 tsp sea salt

1/4 cup cilantro

1 tsp cumin

about 5 lb beef ribs

1 onion, thinly sliced

2 Tbsp tomato paste

4 cups chicken stock

Toast chilis in a dry large skillet over medium heat until slightly puffed and lightly toasted. Remove from skillet and let cool.  Slice lengthwise and remove stems and seeds.  Place in a medium bowl and add boiling water, allowing to soak until soft and pliable. Drain.Combine chilis, garlic, lemon juice and zest, oil, salt, cilantro and cumin in a blender and puree until smooth.  Toss ribs and onion in marinade in a shallow baking dish.  Cover and marinate in the fridge overnight, or on counter top for 1 hour.
Preheat oven to 350.  Transfer onion, short ribs and marinade to a large heavy pot or dutch oven.  Add broth.  Bring to a boil on stove top and cover pot.  Transfer to oven and braise ribs for 2 hours.  Add tomato paste and braise for another hour until meat is fall apart tender.  Ladle some of the broth into a small sauce pan and allow to reduce on low heat for about 20 minutes, or until thick b.b.q sauce consistency. Transfer ribs to a platter, and spoon sauce over the top.  Enjoy!

 

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Posted in: Today's recipe