Crock Pot Short Ribs in Ancho Chile Sauce

READY IN: 11hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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