Ingredients Adobo 12 Mulato Chiles (or Ancho Chiles), seeded and membranes removed 1 Poblano Chile, seeded and membranes removed ½ Onion, chopped 2 Plum Tomatoes ¼ Cup Corn Oil 1 Cup Grated Piloncillo or firmly packed light brown sugar ½ Cup Olive Oil ¼ Cup Sherry Vinegar 1 Tbsp Sea Salt 1 tsp Freshly Ground Black Pepper 2 Fresh or dried avocado leaves or bay leaves 3 lbs Baby Back Pork Ribs 2 Cups Mexican Beer, such as Tecate or Negra Modelo 6 Black Peppercorns 2 Bay Leaves 2 Sprigs Epazote or flat-leaf parsley 2 Tbsp Sea Salt 1 tsp Dried Thyme, or 1 Tbsp Chopped Fresh Thyme Leaves ½ Cup Chopped Fresh Cilantro Leaves Method To make the adobo, in a small bowl, combine the mulato or ancho chilies with hot water to cover and let stand for about 20 minutes to soften. Drain and reserve ½ cup of the soaking water. Transfer the chilies to a blender, add the poblano Chile and the ½ cup reserved water, and process until smooth. Add the onion and tomatoes and process until smooth and paste like. In a sauté pan, heat the corn oil over medium heat. Add the chili paste and cook, stirring constantly, for about 5 minutes, or until it is uniformly dark. Add the piconcillo or brown sugar, olive oil, vinegar, salt, and pepper, stir well, for about 1 minute, or until uniformly hot. Remove from the heat, transfer to a nonreactive bowl, add the avocado or bay leaves, stir gently, and let cool. To prepare the ribs, cut the racks into groups of 2 to 5 ribs, to make easier to fit them into a pot. In a large stockpot, combine the ribs, beer, peppercorns, bay leaves, epazote or flat leaf parsley, salt, thyme, and enough water to cover. Bring to a boil over high heat, lower the heat to a steady simmer, and cook, uncovered, for about 45 minutes, or until the meat is partially cooked and the juices run clear when the meat is pierced with a knife tip. Remove the ribs from the pot and pat dry with paper towels. Discard the cooking liquid. Preheat the oven to 350˚F. Transfer the ribs to a roasting pan and brush on both sides with some of the adobo. Roast, basting every 10 minutes with the adobo and pan juices, for about 1 hour, or until cooked through and tender. Transfer to a platter, garnish with the cilantro, and serve immediately. Serves 6 |