Crock Pot Short Ribs in Ancho Chile Sauce
photo by PalatablePastime
- Ready In:
- 1 tablespoon cumin seed
- 4 dried ancho peppers
- 1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
- 4 -5 lbs short rib of beef
- 1 teaspoon cracked black pepper
- 4 garlic cloves, peeled
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 (15 1/2 ounce) 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.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.