Taco Tuesday/

Slow Cooker Country Ribs with Fennel-Apple Slaw

Servings: 4to 6
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Ingredients

  • For the Red Chile Adobo
  • 1/2cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
  • 8 peeled garlic cloves
  • 1/2teaspoon ground cinnamon, preferably Mexican canela
  • 1/4teaspoon ground black pepper
  • 1/8teaspoon ground cumin
  • 1teaspoondried oregano, preferably Mexican oregano
  • 3tablespoons apple cider vinegar
  • Salt
  • For the Apple-Fennel Slaw
  • 1medium fennel bulb, stalks and fronds cut off, sliced into strips about 1/2-inch thick
  • 1/2medium apple (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
  • Salt
  • 1tablespoon lime juice
  • For the ribs
  • 2 to 2 1/2pounds country ribs
  • 1tablespoon vegetable oil

Instructions

Scoop the powdered ancho chile into a blender or small food processor. Bring 1 ¼ cups water to a boil, pour over the chile, loosely cover the blender or secure the top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 ½ teaspoons salt. Process until smooth.

Place the ribs in a single layer in the slow cooker and spoon in about half of the adobo. Set the slow cooker to high, cover and cook for four hours. In a medium-size bowl, add the sliced fennel, diced apples and lime juice. Season with salt, usually about 1/2 teaspoon.   

After four hours, remove ribs from slow cooker and pull the meat from the bone. Set a large (10-inch) skillet over medium heat and add the oil. Add the rib pieces and spoon in some of the leftover juices from the slow cooker, cooking until the pork sears, about 2-3 minutes.

Scoop the rib pieces into a warm corn tortilla and garnish with the slaw.

Comments

  1. How many or what weight of ribs should this amount of sauce be used for? I didn’t see specific information about the ribs themselves in the recipe.

      1. For the oil, I would add about 2 tsp of oil to the pan, this is also something you can “eye-ball”. Just make sure to coat the bottom of the pan.

  2. Sounds delicious! Would be nice if the recipe included quantities for the country ribs and an idea of how many servings it makes.

    1. Hello Rob, (and all)
      You will need about 2- 2/12 pounds of ribs for this recipe, and it will feed about 4-6 people depending on how hungry you are! 😉
      Have fun!

  3. I’m a little confused. The recipe says 1/2 c. Ancho Chile powder, but in the video, Rick says 1/4 c. which is about the amount of a spice bottle, I think. Is it a misprint or a mis-speak?

    1. Hey Claudia! The measurement is 1/2 cup ancho chile powder, you can use 1/4 cup to make it less spicy but what we use is 1/2 cup.

  4. The receipe says to combine the ingredients in a blender and process until smooth; add the ribs to a slow cooker and add about half of the adobo. What happens to the other half of the adobo? I don’t see it anywhere in the receipe.

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