Braised Ribs with Spicy Adobo

Name: Braised Ribs with Spicy Adobo
Yield: makes 4 servings
Ingredients: 3 to 4 pounds spareribs, more or less, separated into individual ribs; Salt and black pepper to taste; 1 tablespoon minced garlic; 1 medium onion, peeled and quartered; 2 teaspoons fresh oregano or marjoram leaves; 1 tablespoon pimentón (page 14) or 1 dried chipotle chile, soaked in hot water to soften, then minced; 2 cups chopped tomatoes with their liquid (canned are fine); 1 tablespoon wine vinegar

December 14, 2011

Oven-baked ribs, which were once the standard, are now uncommon, because everyone thinks grilled ribs are the thing. But these are delicious, great with rice or polenta, and far easier than grilling. But if you like, you can use this sauce for grilling, too: parboil the ribs in water until nearly tender, then grill them, basting with the sauce, until they are nicely browned. Other cuts of meat you can use here: chunks of pork shoulder, short ribs (which will need much more time), bone-in chicken thighs (which will cook much more quickly).

Recipe notes

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