Juicy and tender, these pork ribs in creamy morita sauce are a great option for get togethers or busy weekdays. Morita chiles will add just the right amount of smokiness to the creamy sauce that making these irresistible pork ribs your new favorite recipe.
1 onion, cut into cubes, for the creamy morita sauce
2 cloves garlic, for the creamy morita sauce
10 morita chiles, for the creamy morita sauce
1 tablespoon allspice berry, for the creamy morita sauce
4 tomatoes, cut into quarters, for the creamy morita sauce
1 teaspoon clove, for the creamy morita sauce
1/4 teaspoons cumin, for the creamy morita sauce
1 cup Tequila, for the marinade, for the creamy morita sauce
3 cups new potatoes, cut into halves
2 tablespoons butter
1 cup sour cream
1 teaspoon salt
1/4 cups fresh cilantro, chopped
Preparation
20 mins
1h
Easy
Preheat oven to 446 °F.
On a chopping board, place pork ribs and sprinkle with salt, smoked paprika, cayenne pepper, olive oil, and garlic.
Heat a large skillet over high heat. Sear pork ribs on all sides this golden brown. Reserve.
For the creamy morita sauce: Heat a small pot over medium heat with oil. Add onion, garlic, morita chiles, allspice, tomato, clove, and cumin. Add tequila and cook for 5 more minutes.
Cook ingredients until soft and almost fall apart. Remove from heat, cool slightly, and blend to smooth sauce. Divide the preparation into two.
On a baking sheet with aluminum foil place pork ribs. Glaze with half the sauce. Cover with aluminum foil. Arrange potatoes around and bathe with olive oil, salt, and pepper. Bake for about 1 hour or until potatoes are tender and the meat is cooked through.
Strain the remaining sauce and cook in a pot over medium heat with a bit of butter. Once it comes to a boil, add sour cream. Adjust seasoning and reserve.
Serve pork ribs on a chopping board with creamy morita sauce and roasted potatoes.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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