Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 6 cloves unpeeled garlic

  3. 4 ounces dried chilies, stemmed and seeded

  4. 3/4 cup boiling water

  5. 1 tsp. dried oregano

  6. 1/2 tsp. ground cumin

  7. 2 tbsp. cider vinegar

  8. 1/2 tsp. ground cinnamon

  9. pinch ground cloves

  10. 2 1/2 pounds country style pork ribs

  11. 1 1/2 tbsp. honey

Instructions Jump to Ingredients ↑

  1. Place a medium skillet over low heat. Add unpeeled garlic cloves. Cook, shaking pan frequently, until garlic is tender and peel is blackened. Remove garlic from skillet and transfer to a small bowl. Cool and peel garlic. Add dried chilies to skillet. Toast about 30 seconds per side until skins start to blister. Transfer chilies to a large bowl and pour boiling water over. Let chilies soak 20 minutes. Drain chilies, reserving 1/2 cup soaking liquid, and transfer to a blender. Add reserved soaking liquid, oregano and cumin and puree. Transfer mixture to a medium bowl. Stir in vinegar, cinnamon and cloves. Place ribs in a large roasting pan. Spoon half of chili mixture over ribs. Cover and refrigerate ribs overnight.

  2. Preheat oven to 325 degrees. Pour 1/4 cup water into roasting pan with ribs. Cover ribs with foil and bake 1 hour, basting occasionally. Uncover ribs and bake an additional 30 minutes until very tender, basting frequently. Increase oven to 350 degrees. Stir together honey and remaining chili mixture. Brush glaze over ribs and bake 15 minutes. Transfer pork to a cutting board and cut into individual ribs. Serve ribs immediately.


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