Recipe by Sue Lau
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
Directions See How It's Made
- 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.