Red Chile Barbecue Ribs
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Pork spare ribs or baby-back ribs
10-12 dried red chiles
2 cups water
1 tsp salt
3 Tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup honey
1/4 cup orange juice
1/4 tsp orange rind
Instructions:
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 chiles with water in a saucepan and bring to a boil. Remove from heat, cover and allow to steam about 10 minutes. Pour chiles and water into a blender and liquefy. Strain through a sieve to remove skins and remaining seeds. Add salt. Heat the olive 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 heat and simmer for at least 30 minutes. Stir in the orange rind and remove from heat.
When the ribs have roasted for 2 hours, remove the foil and pour off any drippings. Brush both sides of ribs with sauce and roast uncovered for 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 ribs.
From Focus New Mexico