Braised and Pulled Ribs in Chilies

October really epitomizes the beginning of the cool-weather cooking season. The temperatures at night usually are in the 30s, while highs mostly are in the 60s.

One food that is right at home on a cold day in my opinion is pork in just about any manner. One of my favorite meals when the weather turns colder is baby pork ribs baked in the oven with sauerkraut. Another is pulled pork.

For those who share my affinity for pork, here is a recipe from celebrity chef Richard Blais, winner of Bravo’s cooking competition “Top Chef: All-Stars” and the runner-up of the fourth season of “Top Chef.” The Atlanta-based chef’s recipe for tender, braised pork ribs with a spicy green chilI reduction looks mighty hearty and the perfect dinner for a cool night.

Braised and Pulled Ribs in Chilies
PORK:
1 12-ounce package bacon, diced
5 pounds pork ribs
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 cube ham bouillon
2 quarts chicken stock
CHILI REDUCTION:
8 4-ounce cans green chilies
2 ounces jalapeno hot sauce
GARNISH:
2 apple slices
Pork: Place all ingredients in a large soup pot. Bring to a boil and simmer for two hours. Remove the pork to a cutting board. Using two forks, pull meat from the bone and keep warm until serving.
Chili Reduction: Add canned green chilies and their liquid to a large saute pan, along with the jalapeno hot sauce. Cook over medium heat until reduced by one-third.
Place pulled pork on a plate with the chiles and reduction sauce. Garnish with apple slices, serve and savor.

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