These mexican pork ribs with adobo sauce are tender, spiced and fall off the bone. Made with a juicy sauce that will make you lick the last drop on the plate.
Cut the chiles in half lengthwise and discard the seeds, wash them with cold water and put them in a bowl. Cover them with boiling water and leave them to soak for at least 30 minutes or until the water has almost cooled down.
In a blender put the chilies, all the spices, the vinegar, a teaspoon of salt and half a cup of the water where the chilies were soaked.
Blend until obtaining a thick and velvety sauce. Depending on the power of your blender this can take 3-4 minutes. Strain the sauce and set aside.
Put the meat in a large cooking pan, add water until covers the ribs and add salt. Bring to a boil and cover the casserole.
Cook over medium heat for about 30-40 minutes or until the meat is perfectly tender. Remove the ribs and arrange them on a plate, strain the broth and set aside.
In the same pan heat the lard, add the ribs and fry until they acquire a slightly golden color.
Stir in the adobo sauce and let it flavour for two minutes. Add one or two ladleful of the ribs broth and bring to a boil.
Cook with the pan uncovered on a medium-high heat until the sauce reduces a little and acquires a dense consistency. Adjust with salt and turn off the heat.
Notes
If you want you can use powdered spices, such as cumin, pepper, bay leaf, etc.
Nutrition Information
Serving: 1grams
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