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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. baby-back pork ribs
- 1 cup adobo (Aarón’s, [RECIPE])
- 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, see sub-recipe below)
- 1 crushed tomatoes (15-ounch can)
- 1/2 cup molasses
- 1/2 cup apple cider vinegar
- 1 Orange
- 3 white onions (or medium Spanish, 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 (½ ounce, stemmed, seeded, and deveined)
- 2 guajillo chiles (½ ounce, stemmed, seeded, and deveined)
- 1 qt. chicken stock (low-sodium store-bought is fine)
- salt
- freshly ground black pepper
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