질문하기
Pork ribs slow-cooked in a robust adobo sauce until falling off the bone. This carnivore-friendly, high protein dish makes a deeply satisfying family meal with minimal effort.
Remove the stems and seeds from the dried ancho chiles, then soak them in hot water for 10 minutes to soften.
Slice the onion and roughly chop the garlic. Blend the soaked chiles, onion, garlic, vinegar, water, cumin, paprika, oregano, salt, and pepper until smooth to form the adobo sauce.
Place pork ribs in a large Dutch oven or slow cooker. Pour the adobo sauce over the ribs and add the bay leaf.
Cover and cook on low heat for 3 hours (slow cooker) or in the oven at 300°F for 2.5–3 hours, until the ribs are tender and nearly falling off the bone. Baste the ribs occasionally with the sauce for maximum flavor and moisture.
Remove the bay leaf, rest the ribs for 10 minutes, then slice and serve with the sauce spooned over. For crispier texture, briefly broil the ribs for 3–5 minutes before serving.
