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. 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.
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. 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.
