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SANTA FE-STYLE RIBS




Source of Recipe


From "Delicious & Dependable Slow Cooker Recipes created for America's Kitchens" by Judith Finlayson


List of Ingredients




3 dried New Mexico chiles


2 cups boiling water


3 1/2 to 4 pounds country-style pork ribs


1 tablespoon cumin seeds


2 tablespoons vegetable oil


8 cloves garlic, peeled


1 teaspoon dried oregano leaves


1 teaspoon salt


1/2 teaspoon cracked black peppercorns


1 can (28 ounces) tomatoes, drained and coarsely chopped


2 tablespoons white vinegar



Recipe



In a heat-proof bowl, soak the dried chiles in boiling water for 30 minutes. Drain, discarding the soaking liquid and stems. Pat the chiles dry, chop them finely and set them aside.


Position the broiler rack 6 inches from the heat source. Broil the ribs on both sides until they are lightly brown, about 7 minutes per side. Drain on paper towels and transfer them to the slow cooker's ceramic insert.


In a dry skillet, toast the cumin seeds over medium heat, stirring constantly, until they release their aroma and begin to brown. Immediately transfer them to a small dish and set them aside.


Add oil to the pan. Add the garlic cloves and cook, stirring often, until the garlic is golden and softened, being careful that it doesn't burn.


Add the oregano, salt, peppercorns, reserved chiles and cumin seeds and cook, stirring, for 1 minute.


Stir in the tomatoes and vinegar and bring to a boil.


Pour the sauce over the ribs. Cover and cook on low for 8 hours or on high for 4 hours, until the ribs are tender and falling off the bone. Cut the pork into individual ribs if a whole piece was used and place the ribs on a deep platter. If desired, spread a layer of polenta on the platter first.


Cover with sauce and serve.