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Mole-Spiced Ribs With Orange and Pickled Onion

by Carla Perez-Gallardo and Hannah Black
Yield: 8 servingsCook: 2½–3 hours
Source: https://www.bonappetit.com/recipe/mole-spiced-ribs-with-orange-and-pickled-onion?utm_campaign=likeshopme&client_service_id=31198&utm_social_type=owned&utm_brand=ba&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=bonappetitmag&supported_service_name=instagram_publishing

Ingredients

You have 3 of 23
produce
  • ○1 mediumwhite onion(cut into 2" pieces)
  • ○2 mediumoranges(cut into 2" pieces (peel and all), divided)
  • ○cilantro sprigs(for serving)
  • ○4dried chiles de árbol(dried)
  • ○2guajillo chiles(seeds removed)
  • ○4garlic cloves(thinly sliced)
  • ✓½ mediumred onion(thinly sliced)
protein
  • ○2 2½-lb. rackspork spareribs(St. Louis–style)
pantry staple
  • ○1 Tbsp.cumin seeds
  • ○1 Tbsp.mustard seeds
  • ○1½ tsp.cloves(whole)
  • ○3 Tbsp.sesame seeds(toasted)
  • ○¼ cupground sumac
  • ○4 tsp.unsweetened cocoa powder
  • ○1¼ tsp.ground cinnamon
  • ○1 tsp.ground allspice
  • ○1 Tbsp.coriander seeds
  • ○1 tsp.ground coffee
  • ○kosher salt
  • ✓⅓ cupred wine vinegar
  • ✓2 tsp.sugar
other
  • ○12 oz.kombucha
  • ○5star anise(whole)

Instructions

  1. Toast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles de árbol, guajillo chiles, and half of sesame seeds. Add to ground spices along with sumac, cocoa powder, cinnamon, allspice, coffee, and remaining sesame seeds; mix well.
  2. Mole powder can be made 2 weeks ahead. Store airtight at room temperature.
  3. Season ribs all over with salt (we recommend 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per lb.) and sprinkle with ½ cup mole powder, pressing to adhere. Arrange on a rimmed baking sheet and let chill, uncovered, overnight.
  4. Place racks in upper and lower thirds of oven; preheat to 300°. Mix red onion, vinegar, sugar, and a few pinches of salt in a medium bowl; set aside.
  5. Transfer ribs to a deep roasting pan and pour in kombucha. Scatter garlic over and arrange white onion and half of orange pieces around ribs. Cover pan tightly with foil; bake on lower rack until tender but not falling apart, 2½–3 hours.
  6. Remove ribs from oven. Heat broiler. Uncover ribs and broil on upper rack, turning once, until crisp, about 5 minutes.
  7. Transfer ribs to a platter. Skim fat from liquid in pan and discard; drizzle liquid over ribs. Top with drained pickled red onion, cilantro, and remaining orange.

My notes

Sumac can be found at Middle Eastern markets, specialty foods stores, and online.