Page 117 - Amazing Ribs - Book

Stovetop Ribs With A Mexican Flair
Pork is a major constituent in the Mexican diet, as are peppers, onions, tomatoes, and rice. This traditional old peasant dish uses them all and elevates itself from everyday fare to fare with flair. Best of all, the ribs are cooked indoors, making it the perfect thing to cook on cold winter days.
We know we said that if you boil ribs the terrorists win, but this recipe (and the next one) work because you are capturing the flavorful liquids that come out of the meat. Nothing is lost.
Makes. 2 servings of 1/2 slab each
Takes. 30 minutes to prep, and up to 2 hours to cook
Ingredients
1 slab of St. Louis cut ribs or spareribs
1 ancho (dried poblano) pepper
6 slices smoked bacon
2 ounces cured, smoked ham or Canadian-style bacon 2 medium onions
3 red bell peppers
1 green bell pepper
1 jalapeño pepper
1 cup tomato sauce
1 tablespoon capers
12 pimento-stuffed green olives
1 teaspoon dried oregano
3 teaspoons Chipotle Tabasco
1 (19-ounce) can garbanzo beans (chickpeas) Salt and pepper to taste
The Rice
2 cups rice
1 tablespoon Morton’s kosher salt
About the ribs. Do not use babybacks. They are too curvy to brown properly in 117