- 8 large garlic cloves, unpeeled
- 3 ancho chiles
- 6 guajillo chiles
- 1/2 c. chicken stock or water
- 2 T. cider vinegar
- 2 tsp. ground cumin
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly ground black pepper
- 1 T. dried oregano, preferably Mexican
- 1 tsp. ground cinnamon
- 1/3 c. honey
- 1 1/2 tsp. kosher or sea salt, or to taste
- 6 country-style ribs, about 3 lbs.
- 6 radishes with green tops, for garnish
Heat
a skillet or griddle over medium heat. Put the unpeeled garlic cloves
on it and toast, turning them occasionally, until the skins are
blackened in spots and the garlic is soft, 10–15 minutes.
Alternatively, toss the garlic cloves with a teaspoon of vegetable oil,
wrap tightly in foil, and roast in a 350° oven until softened 15-20
minutes. Peel the garlic and put in the container of an electric
blender.
Remove the stems and seeds from the chiles and tear
them in half so that they lay flat. Put them on the griddle one at a
time and press with a metal spatula for a few seconds until they
crackle. Turn them over and press again for a few seconds. When they
begin to change color they are done. Transfer them to a large bowl.
When all are toasted, cover them with boiling water, place a plate on
them to keep them submerged and soak for 30 minutes. Drain the chiles
and place in the blender. Add the stock, vinegar herbs, spices, salt
and honey and purée until smooth, scraping down occasionally and adding
a little more stock or water if necessary. Taste and add more salt if
desired.
Place the ribs in a large resealable plastic bag. Add
half the chile mixture, close the bag, extruding as much air as
possible, and squish around to coat the ribs thoroughly. Refrigerate
several hours, preferably overnight. Refrigerate the remaining marinade
separately.
Wash the radishes and cut a thin slice down 4
sides of each, leaving the root end intact. Place in a container of
water large enough to hold them comfortably and refrigerate.
Let
the ribs come to room temperature an hour or two before baking. Preheat
the oven to 300°. Put the ribs with their marinade in a baking dish
large enough to hold them in one layer. Drizzle ¼ c. water over them,
cover with foil and bake for 2 – 2 ½ hrs. or until the ribs are fork
tender, basting occasionally with the pan juices. Remove the ribs from
the dish. Increase the oven temperature to 450°. Pour the fat from the
dish and return the ribs to it. Brush with the remaining marinade and
bake until glazed and slightly crusty, about 10 minutes. Remove the
radishes from the water and dry on a dish towel. Serve the ribs on a
platter, garnished with the radishes. Serves 4-6.
Adapted from a recipe by Rich Bayless in In Julia’s Kitchen with Master Chefs
This article appears in May 5-11, 2011.
