BEEF RIBS WITH MOL COLORADITO
The earthy, fruity, spicy, though not especially fiery "little red" mole -- one of Oaxaca's seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Provided by Steven Raichlen
Categories dinner, lunch, main course
Time 3h15m
Number Of Ingredients 27
Steps:
- Heat the oven to 300 degrees. Very generously season the ribs on all sides with salt and pepper. Heat a Dutch oven or large heavy pot over medium-high heat. Add the oil and heat for 1 minute. In a single layer, working in several batches if needed, brown the ribs well all over, 6 to 8 minutes a side. Transfer the ribs to a platter.
- Add the onion, carrot, and celery and cook until browned, 5 minutes, stirring often. Return the ribs to the pot and add the bay leaf and water to cover. Bake, tightly covered, until very tender, about 3 hours.
- Meanwhile, prepare the mole. Tear open the chilies, removing and discarding the stems and seeds. Place the chilies in a bowl with 2 cups warm water and soak until softened, 15 minutes.
- Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until translucent but not brown, stirring with a wooden spoon, about 3 minutes. Stir in the cumin and cook for 1 minute.
- Transfer the chilies to the pan, reserving the soaking liquid. Sauté until fragrant, about 2 minutes. Add the soaking liquid and all remaining ingredients. Gently simmer until the plantains and raisins are soft, about 20 minutes, stirring occasionally. Remove the cinnamon stick. Puree the sauce in a blender until smooth, then return it to the saucepan.
- Add 1/2 to 1 cup of the rib cooking liquid until the sauce is thick but pourable. Adjust the seasoning, adding salt, sugar, or vinegar to taste - the mole should be highly seasoned and a little sweet with just a faint hint of tartness. (The mole can be prepared up to one day ahead and reheated.)
- To serve, turn on the broiler or heat the oven to 450 degrees. Spoon half of the mole over the bottom of a baking dish just large enough to hold the ribs. Remove the ribs from their braising liquid, drain well, and place on top. Spoon the remaining mole over the ribs. Broil or bake until the mole sizzles and browns, 2 to 4 minutes on each side under the broiler, or 8 to 12 minutes in the oven.
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Yasar Afghan
[email protected]This recipe was a bit too time-consuming for me, but it was worth the effort. The beef ribs were fall-off-the-bone tender and the sauce was amazing. I'll definitely be making this again for a special occasion.
lucy nyambura
[email protected]I'm not a big fan of Mexican food, but I loved this recipe. The beef ribs were fall-off-the-bone tender and the sauce was amazing. I'll definitely be making this again.
Hassan Yousaf
[email protected]This recipe is a bit too spicy for me, but I still enjoyed it. The beef ribs were cooked perfectly and the sauce was very flavorful. I would recommend this recipe to anyone who loves spicy food.
Mohammad Hejazi
[email protected]I made this recipe for my family and they all loved it. The beef ribs were cooked perfectly and the sauce was very flavorful. I'll definitely be making this again.
Ismaail Achagri
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef ribs were fall-off-the-bone tender and the sauce was amazing. I highly recommend this recipe for a special occasion.
D3NX-
[email protected]I'm not a fan of beef ribs, but I loved this recipe. The sauce was so flavorful and the beef was cooked perfectly.
Jose Cordero
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I used a different type of chili pepper and added some additional spices. The beef ribs turned out amazing!
Phionah Kanshabe
[email protected]The sauce was a bit too sweet for my taste, but the beef ribs were cooked perfectly.
Chukwuma Olise
[email protected]I followed the recipe exactly and the beef ribs turned out tough. I'm not sure what went wrong.
Fateh Khilji
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said the beef ribs were cooked perfectly and the sauce was very flavorful.
Yamaha Riasat
[email protected]I made this recipe for my boyfriend and he loved it! He said it was the best beef ribs he's ever had. I'll definitely be making this again.
nnamdi orji
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef ribs are fall-off-the-bone tender and the sauce is amazing. I highly recommend this recipe for a special occasion.
Innocent Syed
[email protected]I love this recipe! The beef ribs are always so tender and the sauce is so flavorful. I've made this recipe several times and it's always a hit with my family and friends.
Shiakh Shaikh
[email protected]I was hesitant to try this recipe because I'm not a big fan of Mexican food, but I'm glad I did. The beef ribs were delicious and the sauce was out of this world. I'll definitely be making this again.
Azanop op
[email protected]This is one of the best beef rib recipes I've ever tried. The meat was so tender and juicy, and the sauce was incredibly flavorful. I highly recommend this recipe to anyone who loves beef ribs.
Alyah Girmay
[email protected]I'm not usually a fan of beef ribs, but this recipe changed my mind. The ribs were cooked to perfection and the sauce was amazing. I'll definitely be making this again.
Charlee
[email protected]This recipe was a hit at my dinner party! The beef ribs were fall-off-the-bone tender and the mole coloradito sauce was rich and flavorful. I followed the recipe exactly and it turned out perfectly.