Cinco De Mayo Pork Ribs in Adobo
It’s Cinco De Mayo so Terran and River spend some quality time with their parents to cook up a festive recipe of Mexican Pork Ribs in Adobo sauce. The Greenfield family go into great detail as they go through the recipe to create this themed recipe.
- 1 ripe avocado
- Sea salt and black pepper
Cut into the avocado lengthwise, producing two long avocado halves that are still connected in the middle by the pit. Take hold of both halves and twist them in opposite directions until they naturally separate. The pit will remain in one half: remove the pit if serving the whole avocado or store the unused half (with the pit still in it) in the fridge in an airtight container, to stop it from going brown.
Fill the hole of each avocado half with one of the following combinations, season with salt and pepper and serve immediately.
OLIVE OIL AND BALSAMIC VINEGAR
Fill with 1 tablespoon extra-virgin olive oil and a splash of aged balsamic vinegar.
LEMON AND HONEY DRIZZLE
Squeeze over some fresh lemon juice and drizzle with raw local honey. A tiny sprinkle of freshly ground cinnamon is also a nice touch.
COTTAGE CHEESE AND PAPRIKA
Add a spoonful of full-fat cottage cheese, topped with a dusting of paprika. Chopped spring onions and a pinch of ground cumin are delicious, too.
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow.
Can be prepared in 45 minutes or less.
Mexican Pork Ribs in Adobo Sauce Recipe
Author Mely Martinez – México in my kitchen
- 3 – 4 lbs. of Pork ribs the amount will vary by package
- ½ medium size white onion
- 2 garlic cloves
- 2 bay leaves
FOR THE ADOBO SAUCE:
- 2 Ancho peppers cleaned with seeds and veins removed
- 4 Guajillo Peppers cleaned with seeds and veins removed
- 3 garlic cloves peeled
- ½ teaspoon black pepper kernels
- 1 teaspoon cumin seeds or ½ teaspoon ground cumin*
- 1 teaspoon Mexican Oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup white vinegar
- 1 in. of a Cinnamon Stick
- Salt to taste
In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.
While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
Place the roasted peppers in hot water to soak for at least 20 minutes until they’re soft.
Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.
Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
Pour the sauce over the ribs and simmer until the meat is so tender that it falls off the bone. This step will take about 8-10 minutes on low heat.
Add more of the cooking broth as needed, and add salt to taste. Keep stirring until the sauce thickens to the consistency of thick gravy. Enjoy!
* I know that some of you love spices and herbs more than others. You can add more of them to adjust to your taste.
* You can precook the ribs using an Instant Pot or pressure cooker for 30 minutes.