Rib chile

AZRP

I had four racks of spares from Costco that I trimmed to St.Louis style, the trimmings equaled almost as much meat as the racks. I had a bag of dried New Mexican chiles, left over from tamale season, so I stemmed and seeded them and rehydrated them in hot chicken broth. The chiles, broth, garlic cloves, salt, pepper, and cumin went into the blender for a fine puree and that mixture was strained into a dutch oven. I added some more broth and the rib trimmings and brought them to a simmer. They cooked covered for about four hours at which point I removed the meat and shreded it. I poured off the fat from the broth and added the meat back in as well as one diced white onion. I let that cook another hour, then removed the cover, raised the heat, and reduced the liquid until it was almost gone. I served this with some flour tortillas along side the Blues Hog bathed spare ribs for an excellent meal. -RP