Recipes from Mexico :: Mexican Main Dishes Meat
2 Tbsp. lard or canola (or other vegetable) oil
4 lbs. country-style spareribs, cut into
individual ribs
2 med. white onions, cut lengthwise
into 1/4-in. wide slivers
1 (1 lb.) can whole peeled tomatoes, undrained
2 cloves garlic
1 to 2 Tbsp. ground, seeded, dried ancho chiles
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 c. fresh orange juice
1/3 c. dry white wine
1/4 c. piloncillo or brown sugar
1 tsp. shredded orange rind
1/2 tsp. salt
1 to 2 Tbsp. cider vinegar
Orange slices, cut into halves
Fresh cilantro sprigs
Heat lard or oil in large Dutch oven over med. heat until hot. Add as many ribs as will fit in single layer without crowding. Cook, turning occasionally, until brown on every side, 15 to 20 mins.; remove to plate. Repeat with remaining ribs. Remove and discard all but 2 Tbsp. drippings from pan. Add onions; sauté over med. heat until soft, about 4 mins.
Process tomatoes and garlic in blender container until smooth. Add chiles, cinnamon and cloves to onions. Cook and stir over med. heat 30 seconds. Add tomato mixture; cook and stir 5 mins. Add orange juice, wine, piloncillo, orange rind and salt to pan; heat over high heat to boiling. Add ribs; reduce heat to low. Simmer, covered, until ribs are tender, about 1 1/2 hours.
Remove ribs to serving plates. Skim and discard fat from cooking sauce. Stir in vinegar; spoon sauce over ribs. Serve, garnished with orange slices and cilantro.
