This takes a little time, but I promise it’s well worth it. I always say that your Grandma’s food tastes so good because she’s never in a rush. Deep flavors and juicy delicious protein takes a little patience. I like to make this over the weekend on Saturday or Sunday afternoon for my family. Pair with Terrazas de los Andes Reserva Malbec.
Cook Time: 2H
Ancho Agave Glaze
4 ancho chiles, stems removed
4 garlic cloves
1 tablespoon Adobo Seasoning
1 cup agave syrup
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons yellow mustard seeds
2 pasilla chiles, stemmed, seeded, deveined, and torn into small, quarter-sized pieces
2 ancho chiles, stemmed, seeded, deveined, and torn into small, quarter-sized pieces
4 tablespoons dried whole oregano (preferably Mexican)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons Spanish paprika (pimento), preferably sweet or hot
Ribs and Garnishes
5 pounds St. Louis-style pork ribs
1 small carrot , roughly chopped
2 celery stems, roughly chopped
1 small onion , chopped
4 garlic cloves
2 bay leaves
2 tablespoons salt
6 whole peppercorns
Cut the ribs in half or in sections of four bones, so they will all fit in a large pot.
In a large pot, add the ribs, carrot, celery, onion, garlic cloves, bay leaves, salt and peppercorns and cover with water. Bring to a boil, cover with lid and reduce the heat to let simmer for approximately 1 hour, until the meat is tender but not falling off the bone.
Remove the bones from the water and lay flat on a baking sheet. Immediately season both sides with Adobo Seasoning and cover with plastic wrap or foil.
While the ribs are resting, heat your grill to medium heat. Place the ribs, bone side down, and cook for approximately 8-10 minutes or until hot. Flip them over and brush the bone side of the ribs with the Ancho-Agave Glaze and cook for another 5 minutes. Flip again, so the glazed side is on the grill, and brush the meat side with the glaze and cook for an additional 5 minutes. Be careful not to burn the already glazed side.
Remove ribs from the grill and glaze one last time before serving.
Heat a dry skillet over medium-low heat. Add the cumin, coriander, fennel, and mustard seeds, and toast, stirring constantly, until it is very aromatic, approximately 3-5 minutes. Transfer to a bowl and set aside.
Using the same skillet, toast the chiles until aromatic, approximately 3-5 minutes.
Let the spices and chiles cool to room temperature then add spices, chiles and oregano to a spice grinder and grind to a fine powder.
Store in an airtight container.
In a medium-sized skillet, toast the chiles on medium heat until fragrant. Immediately transfer chiles to a plastic container with enough hot water to cover and let stand, covered, for about 20 minutes. Make sure the chiles stay submerged fully in the water.
In a blender, add the chiles, garlic and 1 cup of the waters used to cover the chiles in the previous step. Puree until smooth. Remove and let cool.