Ribs with Oaxacan Mole Sauce Recipe

Ribs With Oaxacan Mole Sauce Recipe

Ingredients

• 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

Mole Sauce

• 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

Method

1. Place the ribs, meaty side down, on a flat surface.
2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
4. Holding the ribs down with the other hand, pull the membrane away.
5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
6. Then place the ribs in a rectangular dish or baking pan.
7. Rub the nutmeg rub on both sides of the ribs.
8. Marinate the ribs, refrigerated, for at least 15 minutes.
9. For more flavor marinate for up to 8 hours.
10. To make the mole, toast the almonds in a 325 degree oven for 12 minutes, or until golden.
11. In an ungreased skillet over high heat, brown the sesame seeds until golden.
12. Place the ancho chiles and raisins in a bowl, and cover with the boiling water.
13. After 30 minutes, drain the chiles and raisins, reserving the chile water.
14. Stem and seed the chiles.
15. In a food processor fitted with a metal blade, finely grind the almonds and sesame seeds.
16. Add the ancho chiles and 1/2 cup of the ancho chile water.
17. Liquefy.
18. In a 12 inch saute’ pan over medium heat, add the ancho chile mixture, 1 cup of the ancho chile water
19. Add all the other sauce ingredients except the chocolate
20. Bring to a boil.
21. Then decrease the heat and allow the sauce to simmer until it becomes very thick, about 30 minutes.
22. Stir in the chocolate.
23. Simmer 5 more minutes.
24. Then transfer to a blender and finely chop.
25. Allow the sauce to cool to room temperature.

Makes 2 cups.

1. If using a gas barbecue, preheat it to medium (325F).
2. If using charcoal or wood, prepare a fire.
3. When the coals or wood are ash covered, push them to the outside of the grill.
4. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
5. Place a rib rack on the cooking grate and add the ribs.
6. 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.
7. Cover the grill.
8. Regulate the heat so it remains at a medium temperature.
9. Occasionally during cooking, baste the ribs with extra marinade.
10. 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.

1. Occasionally during cooking, baste the ribs with the mole.
2. To serve, warm the remaining mole in a saucepan.
3. Cut each side of ribs in half, into 3 sections, or into individual ribs.
4. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the mole.

Full List of Sauce Recipes
Full List of Mexican Recipes