Crock Pot Short Ribs in Ancho Chile Sauce

"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."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:




  • 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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  1. 932ninja
    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!
  2. ellie_
    Very good spicy ribs with just enough heat for us. Thanks for sharing!


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