Ingredients
Para las costillas
- 8 kg of meaty pork rib
- Salt, pepper and pork lard
For the chileajo
- Chili peppers: Ancho and Guajillo
- 8 cloves of garlic and roasted tomatoes
- Apple cider vinegar, spices and broth
To accompany
- 3 plantains (browned in butter)
- Pickled red onions with lemon and vinegar
Preparation
- Ribs: Brown the ribs in lard until they have a deep brown crust. Reserve.
- Chileajo: Blend hydrated chiles with plenty of garlic, tomatoes and spices. Strain and fry in the pot for 15 min until it darkens and shines.
- Cooking: Return the ribs to the marinade. Cook over very low heat (or in an oven at 165 °C) for 2 hours until the meat is very tender.
- Glaze: Reduce the sauce over heat until it thickens. Glaze the ribs and bake at 220 °C for 10 min for a sticky and shiny finish.
- Plantain: Brown thick slices of plantain in butter and oil until they caramelize.
Assembly
Serve the glazed ribs with the reduced chileajo. Accompany with the golden plantains and pickled onion to balance the richness of the pork.
