Prep 35 mins
Cook 8 hrs
Nicely spiced southwestern dish with the flavors of New Mexican chiles. Serve with rice or polenta, roasted zucchini with pine nuts, tortilla soup, and finish with some flan for a very lovely meal.
- 3 dried New Mexico chiles
- 2 cups boiling water
- 2 tablespoons oil
- 4 lbs pork country-style pork ribs
- 1 tablespoon cumin seed
- 10 garlic cloves, peeled
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 2 tablespoons vinegar
- Soak dried New Mexican chiles in boiling water for 30 minutes.
- Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside.
- Brown ribs in oil in skillet over medium heat on both sides.
- Place browned ribs in the bottom of the crock pot.
- Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool.
- Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl.
- Pour mixture over ribs in crock pot.
- Spread garlic cloves over the top of sauce.
- Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender.
- Serve ribs with sauce.
Very good, not too spicy flavorable ribs. I used the boneless country style ribs but I think pork chops would also be delicious cooked this way. Thanks for sharing!