12905 Serves 8 (3 ribs per person) Wed Aug 06 08:10:36 -0700 2008 Tue Feb 03 12:04:41 -0800 2009 Licensed http://www.chow.com/recipes/12905 Tue, 03 Feb 2009 20:04:41 GMT The Tuxtepec region in the state of Oaxaca is a lush, fertile farming zone that extends through the north-central part of the state, adjacent to Veracruz. It was home to the ancient Chinantec people, and their descendants still farm the area today. The sweetness of the baby back pork ribs balances perfectly with the spicy acidity of this sauce.

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All advance preparation may be found in the ingredient list.

Bring 3 quarts [3 L] of water, the vegetables, herbs, spices, salt, and the pork ribs to a boil. Lower the heat and simmer for 20 to 30 minutes, or until about ¼ inch [0.5 cm] of bone shows at the end of the ribs. Skim off the foam as it rises to the top. Remove the ribs and reserve.

Raise the heat to a rolling boil and reduce the stock for 30 minutes, skimming the surface as it cooks.

Place the charred vegetables in a food processor with about 1 cup [240 mL] of the reserved rib stock and the sugar. Blend until smooth.

Heat the oil in a large heavy skillet and brown the ribs. Remove the ribs and reserve.

Remove all but about 1 tablespoon [15 mL] of the oil. Add the chile-tomato purée and sauté while stirring constantly, for 5 minutes.

Add 3 cups [720 mL] of the reserved rib stock, lower the heat to a simmer, and cook the sauce for 30 minutes.

Return the ribs to the sauce and stir well to coat. Simmer for 10 minutes. Stir in the cilantro leaves and adjust the seasoning with salt and pepper.

Serve the ribs hot, with additional sauce in small bowls on the side. Fresh homemade corn tortillas are a perfect accompaniment. Serve 2 tortillas per person. Additional napkins will be needed.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 quarts [3 L] water

]]> 1 large onion, unpeeled, quartered

]]> 2 heads of garlic, halved

]]> 4 stalks celery with leaves

]]> 3 dried chiles de arbol or dried cayenne chiles

]]> 3 bay leaves

]]> 3 allspice berries

]]> ½ teaspoon [3 mL] black peppercorns, bruised

]]> 1 tablespoon [15 mL] salt

]]> 3 pounds [1.4 kg] baby back pork ribs, cut into individual riblets

]]> 8 large ripe tomatoes, fire roasted

]]> 10 jalapeño chiles, fire roasted

]]> 6 scallions, fire roasted

]]> 8 garlic cloves, fire roasted

]]> 1 teaspoon [5 mL] sugar

]]> ¼ cup [60 mL] vegetable oil or lard

]]> 1 cup [240 mL] cilantro leaves

]]> Salt and pepper to taste

]]> 16 homemade corn tortillas

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