Ancho Chili Spiced Ribs



Guest Post by Chef Sara Goldstein
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Ancho chilies are dried Poblano peppers that have a mild heat and a sweet fruity flavor. Use it to create a fantastic spice rub for meats, poultry or fish. Here Chef Sara uses the dried ancho chilies ground on ribs cooking them low and long, creating an amazing flavor. These ribs are slightly smokey, fruity, and super tender!


4 beef short ribs
2 large ancho chilis, deseeded and toasted in a hot skillet for 3 minutes then ground in a spice grinder or food processor
1 tbsp smoked paprika
1 tbsp dried mustard powder
1 tbsp dried coriander 
1 tsp celery seed
1 tsp kosher salt
1/2 tsp cumin
1/4 tsp freshly ground black pepper
1/4 c red wine
Water for braising 

1. Preheat oven to 350F
2. Combine spices in a bowl. 
3. Rub meat generously with spice rub
4. Sear in a hot cast iron pot for 1 min on each side 
5. Remove from heat. Pour in red wine. Add in water until ribs are 3/4 covered. 
6. Bake on 350F for 1 hour.
7. Turn the oven down to 250F and braise for at least 2 hours. If you have more time-let then braise longer! Check that the meat always has enough liquid in the pot so it doesn’t get dried out.

Buy the ancho chilies here.


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  • Chana Stern
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