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.
Provided by PalatablePastime
Categories Peppers
Time 11h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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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Miriam Njoki
[email protected]Meh.
Pant Bhawani
[email protected]This recipe is a keeper! The ribs were so tender and the sauce was amazing. I will definitely be making this again.
pasimdu nethma
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The ribs are always tender and flavorful, and the sauce is perfect.
Cwenga Rala
[email protected]The meat was tough and the sauce was bland.
athar Jutt
[email protected]Easy to make and turned out great! Will definitely make again.
chege ndung'u
[email protected]The ancho chile sauce was a bit too spicy for me, but the ribs were still delicious. I'll definitely be making this again, but I'll use a milder chile next time.
Yohannes Lemma
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.