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.
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.
Hello C. We used about 2- 2 1/2 pounds of ribs for about 4-6 people. Good Luck!
How much ribs are used here. Didn’t see it in your recipe.
Hi Frank! We used about 2-2 1/2 pounds of ribs for about 4-6 people. 🙂
what is the quantity of ribs?
Hi Cindy! 2-2 1/2 pounds of ribs for about 4-6 people. Have FUN!
Where are the ribs? They aren’t listed in the “Ingredients” section
Same thing with the oil (for searing)–Missing from the “Ingredients”
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.
It should be in the ingredients now, but you will need about 2-2 1/2 pounds of ribs for 4-6 people.
Sounds delicious! Would be nice if the recipe included quantities for the country ribs and an idea of how many servings it makes.
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! 😉
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?
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.
What do u use the leftover half if adobo marinate for?
It says use half the adobo sauce. When do you add the other half?
If I wanted to make this in a Dutch oven rather than a slow cooker, how long should I cook the ribs?
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.
David, you can save the other half and use it on chicken, pork, steak, it will last about a month in the fridge.
It says to spoon half of the adobo onto the ribs. What do you do with the remaining adobo?
Store it in your fridge, use it on pork, chicken, steak, it lasts a month or so.
Freeze it! It’ll last months and will save you time in the future!
Would it still work to use the slow cooker’s low heat 10-hr setting?
Yes, Ann, you could cook the ribs for 10 hours on the low setting. Let us know how it turns out!