Smoked and Braised Country-Style Ancho Ribs
Most country-style ribs today are cut from the Boston Butt (now called a shoulder roast in the pork industry) but the original country-style rib created in the late 1960’s was cut from the rib end of the loin but demand exceeded supply. Whether bone-in or boneless, country-style ribs are great for grilling, smoking or braising.
This recipe combines two techniques: smoking and braising. The ribs are smoked and then braised in a flavorful liquid to give the ribs a depth of flavor. This is not spicy but very flavorful. Of course you could add more spice if desired.
3 pounds boneless country-style pork ribs
Your favorite pork rub or southwestern rub (recipe below)
2 tablespoons vegetable oil
1 large onion, peeled and chopped (about 1 cup)
1 large carrot, scrubbed and chopped (about 1/2 cup)
1 rib celery, washed and chopped (about 1/2 cup)
4 cloves garlic, diced (about 1 1/2 tablespoons)
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/2 teaspoon crushed red pepper flakes
1 (14 1/2-ounce) canned tomatoes with chiles, drained
3 dried Ancho (smoked Poblano) chiles
2 bay leaves
(You may also need two cups of pork stock. If you don’t have pork stock,
combine one cup chicken stock and one cup beef stock.)
Pat the ribs dry and liberally season both sides with your favorite pork or southwestern rub.
Prepare the smoker for 275 degrees F. cooking with whatever wood you prefer. (I like using a combination of apple and maple for pork.) Smoke the ribs for 1 1/2 hours.
While the ribs are smoking, heat a small (3-quart or so) Dutch oven or a 12-inch cast iron skillet over medium high heat and add the oil. When the oil is hot add the onion, carrot, celery (a classic mirepoix) and garlic. Cook, stirring occasionally, until the vegetables are lightly caramelized; add the tomato paste and cook for two to three minutes. Remove the Dutch oven from the heat and add the vinegar to deglaze the pan scrapping the bottom of the pan to get all the nicely browned bits (fond) combined with the vegetables; add the crushed red pepper, tomatoes and bay leaves.
Cut the shoulder end off of the chiles and shake out the seeds. (The seeds have quite a bit of heat; if you like spicy foods save some of the seeds and add them to the braising liquid.) Heat two cups of water to a boil and add the chiles. Remove the saucepan from the heat and soak the chiles until pliable, about 30 minutes. Remove the chiles from the water and slice lengthwise opening the chiles like a book. Scrap out any remaining seeds and the veins. Chop the chiles. Reserve the soaking liquid. (You should have about 3/4 cup chopped chiles.)
Pulse the chiles with 1/2 cup of the soaking liquid in a small food processor until somewhat smooth but not puréed. Add to the vegetable mixture along with the remaining soaking liquid.
When the ribs have smoked for 1 1/2 hours, transfer them to the Dutch oven or skillet. The liquid should come up at least half way on the ribs. Depending on the size of the pot you’re using you may have add more liquid.
Bring the braising liquid to a simmer over medium high heat while preheating the oven to 300 degrees F. When the liquid comes to a simmer, cover the skillet and transfer to the oven. Cook for another one to 1 1/2 hours or until the pork is fork tender.
(I usually serve these with mashed or boiled potatoes and something green… broccoli, asparagus, green beans, etc.)
Southwestern Rub
3 tablespoons chili powder (dried chiles, garlic, oregano, cumin, coriander and cloves)
2 tablespoons paprika
1 tablespoon ground cayenne chile
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon coarse kosher salt
1 tablespoon cracked black pepper
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 1/2 teaspoons brown sugar
Combine all the ingredients in a mixing bowl. This rub will keep, covered, for three months.
Southwestern Rub # 2
1/4 cup medium red chili powder
1/4 cup brown sugar
1 tablespoon dry thyme
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry pimento
3 minced chipotle peppers (seeds removed and ground)
Course kosher salt and cracked black pepper to taste
Combine all the ingredients in a mixing bowl. This rub will keep, covered, for three months.
Dried ancho chiles
Anchos after being rehydrated
Mirepoix sauteing in a cast iron skillet
Smoked ribs added to the skillet
Ribs after braising
Served with smashed Yukon gold potatoes and asparagus
