Crock Pot Short Ribs In Ancho Chile Sauce

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Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.

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Steps

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Toast cumin seeds in a dry skillet until fragrant and allow to cool.

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Grind cumin seeds in a mortar or spice mill.

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Toast ancho chiles in a hot dry skillet until aromatic , about 30 seconds per side.

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Soak anchos in warm water , submerged , for about 30 minutes , or until soft.

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Remove anchos from liquid , remove stems and seeds and discard.

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And cut anchos into small pieces.

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Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.

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Place garlic , salt , lemon juice , tomatoes , ancho chiles , habanero chile , and ground cumin seeds in a blender or food processor and process until smooth.

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Place ribs in the crock pot and cover with sauce.

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Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

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Ingredients

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cumin seed, dried ancho peppers, habanero peppers, short rib of beef, cracked black pepper, garlic cloves, salt, fresh lemon juice, whole tomatoes