-
1
Soak the ancho chiles in boiling water until softened, about 15 minutes.
-
2
Drain and discard the liquid.
-
3
Transfer the softened chiles to a blender.
-
4
Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper.
-
5
Puree until smooth.
-
6
Pat ribs dry and sprinkle with salt and pepper.
-
7
Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking.
-
8
Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch.
-
9
Transfer the browned ribs to a slow cooker.
-
10
Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
-
11
cover and cook for 7 hours on high until very tender.
-
12
Allow the ribs to cool slightly in the sauce.
-
13
Remove the ribs from the sauce.
-
14
Discard the bones and shred the meat into a large bowl.
-
15
Skim the fat from the surface and discard.
-
16
Mix the sauce into the meat and season with salt and pepper, to taste.
-
17
Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
-
18
Cook's Note: The ribs improve in flavor if cooked 2 days ahead.
-
19
Cool completely, uncovered, then chill, cover and refrigerate.
-
20
Remove any solidified fat before reheating.
-
21
These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.
