Prep 1 hr
Cook 10 hrs
Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.
- 14.79 ml cumin seed
- 4 dried ancho peppers
- 1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
- 1814.36-2267.96 g short rib of beef
- 4.92 ml cracked black pepper
- 4 garlic cloves, peeled
- 4.92 ml salt
- 29.58 ml fresh lemon juice
- 439.41 g can whole tomatoes, undrained
- Toast cumin seeds in a dry skillet until fragrant and allow to cool.
- Grind cumin seeds in a mortar or spice mill.
- Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
- Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
- Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
- Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
- Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
- Place ribs in the crock pot and cover with sauce.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
Whoa mamma this is HOT!!! I made the sauce and ended up adding 1/3 cup of honey and 2T of sugar to take some of the heat off. I should have only used half of a pepper but I was gung ho. Great way to use my ancho peppers. I am always looking for a new crock pot recipe for ribs, so muchas gracias!
Very good spicy ribs with just enough heat for us. Thanks for sharing!