Description
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.
Ingredients
- Cumin Seed
- Dried Ancho Peppers
- Habanero Peppers
- Short Rib Of Beef
- Cracked Black Pepper
- Garlic Cloves
- Salt
- Fresh Lemon Juice
- Whole Tomatoes
Instructions
- 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, 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, 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