• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Slowcooker Ribs in Tablecloth Stainer Sauce

    The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste. Three produce a pleasantly spicy sauce. Serve this with warm tortillas to soak up the ambrosial liquid. 


    Ingredients
    4
    pounds
    country-style pork ribs
    1
    tablespoon
    vegetable oil
    2
    onions, thinly sliced on the vertical
    4
    cloves
    garlic, minced
    1
    tablespoon
    dried oregano leaves
    1
    cinnamon stick piece (2 inches)
    1
    teaspoon
    salt
    1/2
    teaspoon
    cracked black peppercorns
    6
    whole allspice
    2
    apples, peeled, cored and sliced
    1
    can
    (14 oz) diced tomatoes, including juice
    1
    cup
    chicken stock, divided
    3
    dried ancho chiles
    1
    jalapeño pepper, coarsely chopped
    2
    bananas, peeled and sliced
    1
    tablespoon
    cider vinegar
    1
    cup
    pineapple chunks, drained if canned
    Directions
    Position broiler rack 6 inches (15 cm) from heat source. Broil ribs on both sides, until lightly browned, about 7 minutes per side. Drain on paper towels and transfer to stoneware.
    In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, cinnamon stick, salt, peppercorns and allspice and cook, stirring, for 1 minute. Add apples, tomatoes with juice and 1⁄2 cup (125 mL) of the chicken stock and bring to a boil.
    Pour sauce over ribs. Cover and cook on Low for 6 hours or on High for 3 hours, until ribs are tender and falling off the bone.
    Half an hour before recipe has finished cooking, in a heatproof bowl, soak ancho chiles in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems and chop coarsely. Transfer to a blender. Add jalapeño, bananas, vinegar and remaining 1⁄2 cup (125 mL) of the chicken stock. Purée.
    Add puréed chiles to stoneware, along with pineapple and stir well. Cover and Cook for 30 minutes, until hot and bubbly and flavors meld. Discard allspice and cinnamon stick.
    Notes: Works best in a large (minimum 5 quart) slow cooker. Preheat broiler.
    Reprinted With Permission From Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015

    The base number of servings for this recipe is 6
    OK

    Categories 

    EasyPorkSlow Cooker

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