Guajillo and Coconut Milk Braised Pork Ribs

Guajillo and Coconut Milk Braised Pork Ribs

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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

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INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Serve ribs topped with blended sauce with rice and tostadas.