Title: Country Style Pork Ribs With Sweet Potatoes & Tomatillo Salsa
Categories: Pork, Ribs, Vegetables, Chilies, Salsa
Yield: 4 Servings
4 Country-style pork ribs
1 tb Honey
1 ts Ancho chile powder
1 ts Chipotle chile powder
1/2 ts Mexican oregano
1 ds Garlic powder
1/2 Lime; juice of
1/2 tb Olive oil
Salt and Pepper
Tomatillo Salsa:
1 lb Tomatillos
1 lg Onion; in 1/2" rings
6 cl Garlic; pan toasted
1 ts Salt
1/2 ts Mexican oregano
1/3 bn Cilantro
6 Chipotles in adobo
Potatoes:
1 lg Sweet potato; peeled,
- in 1/4" slices
1 md Baking potato; washed,
- in 1/4" slices
Salt & pepper
Paprika
Garlic powder
Cooking spray
Spinach:
1 bn Spinach
3 cl Garlic; sliced thin
1 tb Olive oil
1/4 ts Chile flakes
Ribs:
Coat with lime juice then season with chile powders, garlic powder,
oregano, pepper, and then the honey.
Marinate for 1 hour or so. Salt and grill over hot coals to char
all 4 sides. No more than 2 minutes a side. Baste with marinade
with each turn.
Tomatillo Salsa:
Cut tomatillos in half and place on sheet pan under hot broiler
until skin starts to blacken. Place tomatillos in food processor
with juices.
In a heavy skillet (iron preferred) over medium heat sear the onion
slices on both sides. You want it black in spots. Remove and place
in food processor with the tomatillos. Cook the unpeeled garlic
cloves in the same skillet (can be done with the onions if you
have room) until blackened in spots. Put into food processor with
the rest of the ingredients.
Process for about a minute. Don't over do it. The final product
should still be slightly chunky.
Potatoes:
Lay out the potatoes on a large cookie sheet. Oil and season. Bake
at 400°F/205°C for 10 minutes, flip and bake for 15 minutes more.
I could have just lined the bottom of a casserole dish with the
potatoes and cooked them that way.
Lay sweet potatoes in the bottom of a 7x9" casserole. Place the
ribs on top of the potatoes then pour the salsa over. Make sure
the potatoes are covered. You may need to add water or stock. Cook
uncovered in a 350°F/175°C oven for 30 to 40 minutes.
Serve with wilted spinach.
Spinach:
Heat pan over medium high heat. Add olive oil then garlic and
pepper flakes. Sweat the garlic for 1 minute. Add spinach and toss
continuously for about 2 minutes. Season with salt and pepper.
