Braised Pork Ribs with Adobo BBQ Sauce

This is an easy one-pot recipe that is perfect for a winter’s dinner. This is an adaptation from Mark Bittman’s The Best Recipes in the World. It’s also an excellent recipe to make for two people for two meals. Serve with brown rice or polenta.

  
    Recipe serves
    Active time
    Total time
  

    4 people
    30m
    2h
  

  
    Special equipment needed
  
    Dutch oven or oven-proof skillet with a lid

  
    Ingredients
  
slab of pork ribs, cut into individual pieces, about 3 pounds
  
tablespoon vegetable oil, more if needed
  
medium onion, cut into eighths
  
garlic cloves, chopped
  
teaspoon dried oregano
  
canned chipotle chiles with 1 tablespoon adobo sauce
  
8-ounce cans chopped tomatoes
  
tablespoon red wine vinegar

  
    Variations
  
    • Use dried chipotle peppers, reconstituted.
  
    • Substitute bone-in chicken thighs, short ribs, or 2-inch pieces of pork roast. Adjust the times accordingly.

  
    Storage
  
    • Make this a few days in advance, cover then refrigerate, and remove the layer of fat from the top before reheating.

  
    Instructions
  
    • Wash and dry the individual ribs with paper towels.
  
    • Preheat the oven to 350º.
  
    • Heat the vegetable oil in a Dutch oven or oven-proof skillet over medium-high heat.
  
    • Add the ribs to the oil, and salt and pepper. Brown the ribs on one side. Turn, sprinkle the other side with salt and pepper, and brown the second side. Add more oil when needed. If necessary, do this in batches so that you don't crowd the pan. Set aside the ribs.
  
    • Turn the heat to medium, and add the onions, cooking until they are soft.
  
    • Add the garlic and oregano, and stir for about 1 minute.
  
    • Add the chipotle and adobo, breaking the chiles with a wooden spoon or spatula.
  
    • Add the canned tomatoes and the red wine vinegar.
  
    • Add the ribs, layering if necessary, and bring the liquid to a simmer. Make sure some of the sauce is on top of the ribs.
  
    • Cover the pan, and put it in the oven. Cook for about 75 to 90 minutes, until the meat is following off the bone. Serve immediately.

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