Pork Country Ribs In A Chile Ancho Sauce

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Pork Country Ribs In A Chile Ancho Sauce

Prep Time: minutes
Cook Time: hours
Yields: Servings
Difficulty:

Ingredients

  • For the Ribs
  • 1 1/2 pounds pork ribs boneless
  • kosher salt to taste
  • Fresh cracked pepper to taste
  • chile ancho powder to taste
  • 3 tablespoons olive oil
  • For the Chile Ancho Sauce
  • 1 1/2 cups chicken broth
  • 1 red onion sliced into rings
  • 4-5 thick pineapple slices fresh pineapple
  • 2 jalapeños sliced
  • 1 large red bell pepper sliced into rings
  • 1 1/2 tablespoons chile ancho powder
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
Difficulty:
Searching for an easy pork rib recipe that is all prepared in one pan? These ribs smothered in a chile ancho sauce with a sweet hint of pineapple are just what you've been looking for.

One of my Mom's signature dishes were pork country ribs in a chile ancho sauce. To this day, my siblings and I talk about these ribs, but no matter how hard we try we can never duplicate her recipe. For today's recipe, I put my spin on the recipe by adding pineapple and roasted vegetables to yield a tasty sauce with hints of pineapple. This recipe comes together all in one pan, which makes for easy cleanup. Look for pots and pans that can be used in the oven next time you are in need for a few new ones. This recipe can easily be adapted to the slow cooker. Just make sure you brown and sear those ribs as instructed for added flavor.

Directions

  1. Season the pork with salt, pepper and chile ancho powder on both sides. Place in plastic bag and marinate for a few hours.
  2. When ready, remove pork from refrigerator 30 minutes before you are ready to cook. Preheat oven to 350º F.
  3. Preheat 3 tablespoons of olive oil to medium heat in an oven-safe skillet for 5 minutes. Sear the pork for 4 minutes per side. Remove from pan.
  4. Deglaze the pan with 1/2 cup chicken broth. To the skillet, layer the onions, pineapple, bell pepper and jalapeños. Season lightly with salt and pepper. Place the pork on top. Add the remaining chicken broth, cover tightly with foil paper and roast for 90 minutes.
  5. After 90 minutes, remove skillet from oven. On a plate, place the pork and pineapple slices.
  6. Add the remaining vegetables to the blender, along with all the broth from the skillet, chile ancho powder, cumin, oregano and vinegar. Season to taste with salt and pepper. Cover and secure with kitchen towel, holding down tightly. Blend on high until smooth.
  7. Add the sauce from the blender back into the skillet and heat to medium. Add the pork back into skillet and cook for 20 minutes. To plate, add the pineapple to serving platter and top with ribs in chile ancho sauce.

Chef Notes


My best tip for this recipe is to prepare it the day before. The flavors will be amazing the next day! Add some chipotles in adobo to the blended sauce and serve with grilled pineapple and pickled red onions for a play on Tacos al Pastor. Tasty!

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Votes: 1
Rating: 5
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