Crock Pot Short Ribs In Ancho Chile Sauce

1. 1

   Toast cumin seeds in a dry skillet until fragrant and allow to cool.

2. 2

   Grind cumin seeds in a mortar or spice mill.

3. 3

   Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.

4. 4

   Soak anchos in warm water, submerged, for about 30 minutes, or until soft.

5. 5

   Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.

6. 6

   Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.

7. 7

   Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.

8. 8

   Place ribs in the crock pot and cover with sauce.

9. 9

   Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.