Welcome back to my kitchen for Tasty Tuesday! Today I will be featuring pork ribs. I was actually going to make these ribs Chinese style, but discovered I did not have the hoisin sauce to do so.
So, I took a gander at One Man’s Meat,, an award winning food blog written by Conor Bofin. I have tried numerous recipes from his site and my husband and I have enjoyed each and every one of them. I suggest you check out his site! I had to make a change on the peppers used in this recipe because I did not have the same ones that Conor used.
Side of baby back pork ribs
4 whole dried pasilla ancho chiles
2 whole dried guajillo chiles, Conor used New Mexico chiles
3/4 cup of local honey
1 1/2 tsp of fennel seed, Conor’s recipe calls for 1-2 tsp
My preparation is a bit different. First, get a soup kettle of water on the stove and set to boil. Trim the ribs to individual ribs. As the water gets hot in the pot, take out a little over one cup of the hot water. Put this in a bowl along with the dried chiles.
When the water boils, add the ribs and cook for 15 minutes. At this point, I heated up a small saute pan, and added the fennel seeds.
Fennel seed before
I kept moving the fennel around in the pan. When you see the color change from green to a lovely shade of brown they are done.
Fennel seed after
Remove them from the heat and add them to your mortar. Using the pestle, crush them to a fine powder.
Get out your blender and add the crushed fennel. The chiles should be soft enough now that you can pop the stems off, and then gently tearing down the side of the chile, open up the chile and remove the seeds. Add the chile pieces to your blender, and also add the water that you soaked the chiles in. Add your honey and blend to make a smooth paste. I forgot to take a blender photo!
The ribs should be done. Remove them from the hot water and place them in a glass dish for marinating.
Ribs after boiling
Pour the paste over the ribs. I stirred this up with my hands to make sure that they are evenly coated.
Ribs rubbed with marinade
Then I tossed them into the refrigerator for a few hours, turning them occasionally.
Conor prepares these ribs on a gas grill, lowest heat, for about 20 minutes.
With the near 100 degree temperatures we have been having here, I decided to do the remainder of the cooking by slow roasting the ribs. I did this in a 175 degree oven for about 2 hours. Line a baking pan with foil. Add about one inch of water to the pan. Lay a rack over the pan and lay the ribs on the rack.
Ribs racked and ready
The leftover marinade, I tucked away in the refrigerator and before the ribs were just about ready, I heated up the sauce to a boil, let it thicken, and then served this as a sauce for dipping of the delicious ribs.
Cooking up the marinade
And, here are the ribs right out of the oven. Don’t they look amazing?
Ribs are done!
The ribs are tender, juicy, and the flavor is subtle and slightly smoky. The sauce is a lovely compliment.
A huge thanks to Conor for letting me feature his recipe. Conor, I dare you to try my Chinese Char Siu Ribs. Your rib recipe reminded me of these ribs.
Well, thanks for dropping in to join me in the kitchen. Stay tuned for another recipe coming your way next Tuesday. Be well… ^..^