Best Chilean Country Ribs Recipes

ANCHO CHILE GLAZED RIBS

Ancho Chile Glazed Ribs image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 whole "St. Louis" pork rib steaks
1/2 cup oil
1 cup Chef Paul Meat Magic seasoning or substitute
1 1/2 gallons chicken stock
1 cup Worcestershire sauce
1/2 cup whole garlic cloves peeled
1 cup ancho chile (seeded, deveined, and toasted)
1/4 cup molasses or honey
2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)
1 onion roughly chopped
2 tablespoons chopped garlic
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 cup red wine vinegar
Ancho Chiles to taste
1/2 cup diced pineapple
1 cup braising liquid, recipe above, strained

Steps:

Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

GREEN CHILE RIBS

Green Chile Ribs image

I like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. -Guy Newton, Nederland, Colorado

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 pounds pork baby back ribs
2 tablespoons ground cumin, divided
2 tablespoons olive oil
1 small onion, finely chopped
1 jar (16 ounces) salsa verde
3 cans (4 ounces each) chopped green chiles
2 cups beef broth
1/4 cup minced fresh cilantro
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
Additional minced fresh cilantro

Steps:

Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

Nutrition Facts : Calories 349 calories, Fat 25g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

CHILEAN COUNTRY RIBS

Chilean Country Ribs image

Provided by Norman Van Aken

Categories Marinate Vinegar Pork Rib Hot Pepper Summer Grill Grill/Barbecue Jalapeño Oregano

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs
Freshly ground black pepper to taste

Steps:

Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
Prepare a medium-hot fire in a grill.
Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.