Stovetop Ribs

Name: Stovetop Ribs
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1 piece Dried Ancho Chili (1 ancho pepper); 1 piece Spare Ribs (1 slab St. Louis cut ribs); 6 slices Bacon (6 slices American bacon); 2 oz Ham (2 ounces smoked ham or Canadian-style bacon); 2 pieces Yellow Onion (2 medium onions); 3 pieces Red Bell Pepper (3 red bell peppers); 1 piece Green Bell Pepper (1 green bell pepper); 1 piece Jalapeño (1 jalapeño pepper); 1 cup Tomato Sauce (1 cup tomato sauce); 1 tbsp Capers (1 tablespoon capers, drained); 12 pieces Green Olive (12 green olives with pimentos); 1 tsp Dried Oregano (1 teaspoon dried oregano); 3 tsp Chipotle Sauce (3 teaspoons Chipotle Tabasco); 2 cup Long Grain Rice (2 cups long-grain white rice); 4 cup Water (4 cups water); 1 tbsp Kosher Salt (1 tablespoon Morton Coarse Kosher Salt); 1 can Chickpeas (1 can (19 ounces) garbanzos (chickpeas)); 0 pieces Table Salt (Salt and pepper to taste)

Mexican-style stovetop ribs simmered with a spicy tomato-olive sauce and served over white rice.

150 minMexican

Servings4

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Ingredients

For 4 servings

Dried Ancho Chili1 piece · 1 ancho pepper
Spare Ribs1 piece · 1 slab St. Louis cut ribs
Bacon6 slices · 6 slices American bacon
Ham2 oz · 2 ounces smoked ham or Canadian-style bacon
Yellow Onion2 pieces · 2 medium onions
Red Bell Pepper3 pieces · 3 red bell peppers
Green Bell Pepper1 piece · 1 green bell pepper
Jalapeño1 piece · 1 jalapeño pepper
Tomato Sauce1 cup · 1 cup tomato sauce
Capers1 tbsp · 1 tablespoon capers, drained
Green Olive12 pieces · 12 green olives with pimentos
Dried Oregano1 tsp · 1 teaspoon dried oregano
Chipotle Sauce3 tsp · 3 teaspoons Chipotle Tabasco
Long Grain Rice2 cup · 2 cups long-grain white rice
Water4 cup · 4 cups water
Kosher Salt1 tbsp · 1 tablespoon Morton Coarse Kosher Salt
Chickpeas1 can · 1 can (19 ounces) garbanzos (chickpeas)
Table Salt0 pieces · Salt and pepper to taste

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Steps

1Toast the ancho. Split the ancho, discard the seeds and stem, and tear it into large flat pieces. Heat a large, deep non-stick frying pan, on medium. Place the ancho pieces in the pan and press them down with a spatula for 30 to 60 seconds, just enough to toast them or until steam rises. Turn them over and repeat. This amps up the flavor. Set them aside, and when they cool, break them into 1/2″ (1.3 mm) pieces.
2Chop. Remove the membrane from the ribs and separate the bones.
3Cook the bacon. Add the American bacon to the hot pan, and cook until it starts rendering fat.
4Brown the ribs. Turn the heat down to medium. Add the ribs to the pan and brown them in the bacon fat on three sides (the curvature of the bone will probably prevent you from browning the back. Or if you wish, brown them on the grill or under the broiler so you can render some of the fat on the back side.
5Saute the veg. If the bacon is getting crisp, remove it. Otherwise, leave it in the pan. Remove the pork. Dice the ham, peppers, and onions (leave the seeds in the jalapenos for heat). Cook until they are limp, stirring occasionally.
6Simmer. Add the tomato sauce, olives, capers, ancho, oregano, Tabasco, and meat. Reduce the heat to a simmer, just above low. Stir and simmer uncovered until tender, an hour for spare ribs, longer for country ribs and chops, perhaps 2 hours. If you are not using a nonstick pan, stir occasionally to make sure nothing is burning on the bottom of the pan. If the liquid gets too thick and too low, add a bit more water.
7Make the rice. After the ribs have simmered for 25 minutes, in another pot, boil four cups water and the salt. Add the rice, cover, and cook for 30 minutes until ready or follow the directions on the box. Tip: to keep rice from sticking to the cooker or pot, coat it lightly with vegetable oil.
8Serve. About three minutes before serving, add the garbanzos to the ribs. Serve by scooping the rice onto a plate and place the ribs and liquid on top. Season to taste with salt and pepper, and serve with a bottle of hot sauce on the side.