Chipotle and Orange Pork Ribs
Published by Harvard Common Press
There is something elusive and downright deliciously satisfying about the combination of chiles and pork; they are a natural flavor match. This is a recipe from prolific food writer Leslie Mansfield of the Napa Valley in California, adapted for the slow cooker. She serves these earthy ribs with cold brut Champagne. We add fresh corn tortillas and a black bean chili.
NotesCooker: Large round or oval
Setting and cook time: LOW for 8 to 10 hours
Serves6 to 8
Cooking Methodslow cooking
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, tree nut free
Taste and Texturemeaty, spiced
- 2 medium-size onions, chopped
- ¼ cup minced canned chipotle chiles in adobo sauce
- ½ cup orange marmalade
- ½ cup firmly packed light brown sugar
- ½ cup cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 4 pounds pork spareribs or baby back ribs, cut into serving pieces of 3 to 4 ribs, or country-style ribs
Combine the onions, chipotles, marmalade, brown sugar, vinegar, soy sauce, olive oil, and cumin in a medium-size bowl and mix until smooth; brush over both sides of the ribs.
Arrange the ribs in the slow cooker, pouring over any extra sauce. If you have a round cooker, stack the ribs with sauce in between the layers. Cover and cook on LOW until tender and the meat starts to separate from the bone, 8 to 10 hours. Serve immediately.
2007 Beth Hensperger and Julie Kaufmann