MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Encacahuatado De Costillas De Cerdo (Pork Ribs In Peanut Sauce)
 Categories: Pork, Chilies, Nuts, Vegetables, Herbs
      Yield: 6 Servings

      3 tb Rendered lard;
           - not hydrogenated
      4 lb Pork spare ribs, baby back
           - ribs or shoulder; ribs
           - separated or shoulder; cut
           - in 2" pieces
     33 g  Guajillo chilies; stemmed,
           - seeded
      1    Chipotle or morita chile;
           - stemmed
      1 c  Roasted unsalted peanuts;
           - more to serve
      1    Canela stick (3")
           - (Ceylon cinnamon) -OR-
      1    Cassia cinnamon stick (1")
      2 tb Raw sesame seeds
    1/2 ts Allspice berries
    1/2 ts Ground black pepper
    1/2 ts Cumin seeds
    1/2 lg White onion; chopped
      4 cl Garlic; chopped
      3 lg Roma tomatoes; chopped
      4 ts Kosher salt

  Heat 1 tb lard in a large heavy pot over medium-high and, working
  in batches, cook ribs, meaty side down, until browned in spots on
  the meaty side only, about 6 minutes. If the ribs have a sharp
  curve, you might not get a lot of color, but even a little browning
  will add a lot of flavor. Transfer to a platter and set aside.

  Wipe out any burned bits from the pot, if necessary, then add
  chilies and cook, tossing frequently, until browned in spots and
  very fragrant, about 1 minute. Transfer to the jar of a blender.

  Add 1 tb lard, peanuts, and canela to the same pot and cook,
  stirring frequently, until deep golden brown, 2 to 4 minutes. Add
  sesame seeds, allspice, peppercorns, and cumin, and cook, tossing
  frequently, until very fragrant, about 1 minute. Add remaining 1 tb
  lard, onion, garlic, tomatoes, and salt, and cook, stirring
  occasionally, until onion is translucent and tomatoes begin to
  break down, 4 to 5 minutes. Add 4 cups water, remove from heat, and
  scrape the bottom of the pan to get up any browned bits.

  Transfer mixture, in batches if necessary, to the jar of the
  blender with the chilies. Puree until completely smooth.

  Rinse and dry the pot, set it over medium-high heat and pour in
  peanut puree. Add ribs and accumulated juices, and bring to a boil,
  cover, reduce to a low simmer and cook, stirring occasionally,
  until the meat can easily be removed from the bones, 2 to
  2-1/2 hours.

  Serve ribs generously bathed in the encacahuatado topped with
  chopped peanuts.

  Recipe by Rick A. Martinez

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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