“Pork riblets are not ribs,” you say. Fine! But they still taste awesome and they were on sale. They have enough rich porkiness to stand up to the smoky heat from chipotle peppers. Slow cooking creates a rich, flavorful dish.

Chipotle Braised Pork Riblets Slow Cooked Ingredients 3 pounds pork riblets or country-style ribs

1 cup chipotle chiles in adobo, chopped

1 yellow onions, chopped

1 red bell pepper, chopped

3 carrots, chopped

4 cloves garlic, minced

2 cups beef stock

1 tablespoon ground cumin

2 teaspoons chili powder

2 teaspoons kosher salt

1 teaspoon ground black pepper

2 tablespoons olive oil Instructions Dry the riblets well, sprinkle all over with salt and allow to sit, refrigerated, for a couple of hours Heat olive oil over medium-high heat in a Dutch oven In batches, place the ribs in the Dutch oven and brown, about 5 to 8 minutes. Remove to a platter as browned Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes Add garlic and cook, stirring constantly, for 1 minute Add red bell pepper and cook, stirring constantly, for 2 minutes Add carrots and cook, stirring constantly, for 4 minutes Stir in chopped chipotle chiles Heat oven to 250 degrees Return riblets to the Dutch oven in alternating layers with the cooked vegetables Add enough beef stock so that the liquid comes halfway up the sides of the riblets Put in the oven, and cook until the riblets are very tender, about 2 hours Remove the riblets from the oven, and allow it to rest for 15 minutes Serve it up 6.1.5 RaddCooking.com