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Chipotle Pork Ribs with Chorizo and Smoked Paprika

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Serves: 4
4 chipotle chillies
1 cup boiling water
1.5kg pork belly ribs
1 tablespoon olive oil
170g chorizo sausage, sliced thinly
2 medium red onions, chopped coarsely
1 medium red pepper, chopped coarsely
1 medium green pepper, chopped coarsely
1 teaspoon smoked paprika
4 cloves garlic, crushed
3 x 400g cans crushed tomatoes
2 medium tomatoes, chopped finely
1/2 cup finely chopped fresh coriander
2 teaspoons finely grated lime rind
1 clove garlic, crushed, extra

Preheat oven to moderately low 160ºC / 140ºC (fan-assisted).

Soak chillies in the boiling water in small heatproof bowl for 10minutes. Discard stalks from chillies; reserve chillies and liquid.

Using heavy knife, separate ribs. Heat oil in large deep flameproof baking dish; cook ribs, in batches. until browned all over.

Cook chorizo, onion, peppers, paprika and garlic in same dish,stirring, until onion softens. Return ribs to dish with undrained crushed tomatoes, chillies and reserved liquid. Cover; cook in preheated oven about 1 hour. Uncover; cook a further 1 1/2 hours or until ribs are tender.

Meanwhile, combine chopped tomato, coriander, rind and extra garlic in small bowl. Cover; refrigerate until required.

Top ribs with coriander mixture; serve with chunky corn and courgette salsa and flour tortillas, if desired.

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