Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 3 baby-back pork ribs (racks, about 5 pounds)
- 1 cup adobo (Aaron's, recipe follows)
- 3 Tbsp. extra-virgin olive oil
- 2 yellow onions (or medium white, finely chopped)
- 4 garlic cloves (very finely chopped)
- 1/2 tsp. cayenne pepper
- 2 cups sauce (Chile Colorado, recipe follows)
- 15 oz. crushed tomatoes
- 1/2 cup molasses
- 1/2 cup apple cider vinegar
- 1 orange (Grated zest and juice of)
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 1/4 cup yellow mustard seeds
- 2 pasilla chiles (stemmed, seeded, deveined, and torn into small pieces)
- 2 ancho chiles (stemmed, seeded, deveined, and torn into small pieces)
- 1/2 cup dried oregano (whole, preferably Mexican)
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- 1/4 cup spanish paprika (pimenton, preferably sweet or hot)
- 3 onions (medium Spanish or white, quartered)
- 8 tomatillos (medium fresh, husked and washed)
- 4 plum tomatoes (cored and quartered)
- 8 whole garlic cloves (peeled)
- olive oil (for drizzling)
- 1 ancho chile (1/2 ounce), stemmed, seeded, and deveined)
- 2 chilies (guajillo, (1/2 ounce), stemmed, seeded, and deveined)
- 1 qt. chicken stock ((low-sodium store-bought is fine))
- salt
- freshly ground black pepper
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes