Guajillo and Coconut Milk Braised Pork Ribs
Serves 8
By Rick Martinez
INGREDIENTS
3 tablespoons rendered lard or coconut oil
2 racks pork spareribs, trimmed and cut in half, crosswise
½ large white onion, roughly chopped
5 garlic cloves, peeled and lightly crushed
¼ naval orange
40g chile guajillo, stemmed and seeded
15g chile cascabel or ancho, stemmed and seeded
100g dried mango
3 avocado leaves or bay leaves
2 whole cloves
½ teaspoon whole allspice
1 13.5-oz. can coconut milk
4 tablespoons piloncillo or dark brown sugar
16g (4 teaspoons) sea salt
For serving: steamed rice and tostadas
INSTRUCTIONS
- Heat lard in a large heavy pot over medium high and working in batches, cook ribs until browned on both sides, 10–12 minutes. Transfer to a large bowl and add onion and garlic, and cook, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
- Add orange, guajillo, cascabel, mango, avocado leaves, cloves, allspice, coconut milk, piloncillo, salt and ½ cup water and nestle ribs over top. Bring to a boil, cover and reduce to a simmer. Cook until pork is very tender and bones pull apart easily with little resistance, 2 ½ – 3 hours.
- Let cool 15 minutes, then transfer pork to a large bowl. Transfer chile/spice mixture and liquid to a blender and purée until completely smooth, adding more water if mixture is too thick or won't blend. Taste and season with salt if necessary.
- Serve ribs topped with blended sauce with rice and tostadas.