Recipe Category: Mexican
- 2 pounds country-style spareribs (with bone) or your favorite ribs
- -Sweet Nutmeg Rub
- 1/4 cup brown sugar
- 2 tablespoons chile powder
- 2 teaspoons ground nutmeg
- 2 teaspoons ground coriander
- 2 teaspoons dry sage
- 2 teaspoons dry oregano
- 2 tablespoons almonds
- 1 tablespoon white sesame seeds
- 2 ancho chiles
- 2 tablespoons dark raisins
- 3 cups boiling water
- 1 1/2 tablespoons olive oil
- 2 medium vine-ripened tomatoes — seeded and chopped
- 1/2 medium yellow onion — peeled and chopped
- 4 cloves garlic — minced
- 2 tablespoons oyster sauce
- 1 tablespoon chile sauce or spicy chile powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground block pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cloves
- 1 ounce Ibarro Mexican chocolate or bittersweet chocolate — chopped
- Place the ribs, meaty side down, on a flat surface.
- Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
- Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
- Holding the ribs down with the other hand, pull the membrane away.
- If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Then place the ribs in a rectangular dish or baking pan.
- Rub the nutmeg rub on both sides of the ribs.
- Marinate the ribs, refrigerated, for at least 15 minutes.
- For more flavor marinate for up to 8 hours.
- To make the mole, toast the almonds in a 325 degree oven for 12 minutes, or until golden.
- In an ungreased skillet over high heat, brown the sesame seeds until golden.
- Place the ancho chiles and raisins in a bowl, and cover with the boiling water.
- After 30 minutes, drain the chiles and raisins, reserving the chile water.
- Stem and seed the chiles.
- In a food processor fitted with a metal blade, finely grind the almonds and sesame seeds.
- Add the ancho chiles and 1/2 cup of the ancho chile water.
- In a 12 inch saute’ pan over medium heat, add the ancho chile mixture, 1 cup of the ancho chile water
- Add all the other sauce ingredients except the chocolate
- Bring to a boil.
- Then decrease the heat and allow the sauce to simmer until it becomes very thick, about 30 minutes.
- Stir in the chocolate.
- Simmer 5 more minutes.
- Then transfer to a blender and finely chop.
- Allow the sauce to cool to room temperature.
Makes 2 cups.
- If using a gas barbecue, preheat it to medium (325F).
- If using charcoal or wood, prepare a fire.
- When the coals or wood are ash covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs.
- Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
- Cover the grill.
- Regulate the heat so it remains at a medium temperature.
- Occasionally during cooking, baste the ribs with extra marinade.
- Grill the ribs until the meat begins to shrink from the ends of the rib bones.
Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
- Occasionally during cooking, baste the ribs with the mole.
- To serve, warm the remaining mole in a saucepan.
- Cut each side of ribs in half, into 3 sections, or into individual ribs.
- Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the mole.
Popular Mexican Recipes
Full List of Mexican Recipes
Popular Oven Recipes
Full List of Oven Recipes