Hatch New Mexico Red Chile Recipes

Red Chile Barbecued Ribs

Here's a great way to use some of those dried red chiles from the ristra you brought home from Hatch. It adds a whole new dimension to barbecued ribs.
This recipe is not strictly a barbecuer's dream, since it's partially cooked in the oven indoors. The good side of this is that there are fewer grill flare-ups, since most of the drippings are cooked out before the ribs go on the grill. Grill some corn-on-the-cob or stuffed jalapenos to go along with the ribs, and of course a Margarita or other chilled beverage of your choice also goes down well!
Green Chile Enchiladas
Red Chile Barbecued Ribs
 Pork Spare Ribs or Baby Back Ribs
10-12 dried red chiles
2 c water
1 t salt
3 T  olive oil
1/2 c chopped onion
1 clove garlic, minced
1/4 c honey
1/4 c orange juice
1/4 t grated orange zest


 

Put the ribs on a rack in a baking or broiler pan. Cover tightly with foil and roast for 2 hours in a 325 degree oven. In the meantime, wash the chile pods and remove the stems and seeds. Cover the pods with water in a saucepan and bring to a boil. Remove from the heat, cover, and allow to steam for about 10 minutes. Pour the chiles and water into a blender and liquefy. Strain through a sieve to remove skins and remaining seeds. Add salt.
Heat the oil in a saucepan, add the onion and saute until softened. Add the garlic and cook a minute more. Add the chile puree, honey, and orange juice. Bring to a boil, reduce the heat, and simmer for at least 30 minutes. Stir in the orange zest and remove from heat.

When the ribs have roasted for 2 hours, remove the foil and pour off the drippings. Brush both sides of the ribs with the sauce and roast uncovered for another 30 minutes. Brush with sauce again, and transfer to the barbecue grill, low to medium heat. Baste with sauce as needed to form a nice glaze, or until browned to your liking. Heat the remaining chile sauce and serve with the ribs.