by Heather Schmitt-Gonzalez / Tuesday, August 7, 2012
Chile & Honey Glazed Country Ribs (Costillas Adobadas) #CookforJulia w/ Rick Bayless
I started with my favorite Julia book. And I already have a plan in the works for Julia's birthday (final day of #CookforJulia). Today I was able to share something from (or for) Julia AND someone else who is near and dear to my personal journey in the kitchen, Rick Bayless. Oh yeah. Believe it. Nestled towards the back of Julia's 1995 In Julia's Kitchen with Master Chefs is a young(er) Bayless.
Of Bayless, Julia writes of his love for Mexican cuisine. Rick and his wife Deann put all of their belongings into storage and embarked on a four-year exploration of Mexico's rich regional cooking. They explored town by town. They immersed themselves in everyday life to see what the people of Mexico ate in markets, in small restaurants, from street vendors, and in their homes. The fundamentals, the secrets, the bits of treasure they gleaned came from logging thirty-five THOUSAND miles of exploration. She highlites Rick's belief that "with authentic Mexican cooking you are tasting many generations of flavor".
"Chef Rick likes country-style pork ribs for this dish because they have more meat on them, and one rib makes a generous serving per person. Besides, they have a good texture, as usually reasonably priced, and look attractive on the platter. His marinade is a fine one not only for other cuts of pork but for fish and chicken as well..."
I agree whole-heartedly with that assessment, the marinade is deep and earthy and rich...but even better once it's turned into a sauce (or glaze) with the addition of the honey. That seductive heat from the chiles is perfectly accented by the sticky, golden honey and I wanted to slather it on anything I could get my hands on!
- 4 garlic cloves, unpeeled
- 1½oz. ancho chiles
- 1½ oz. guajillo chiles
- ~½ c. chicken broth
- 2 Tbs. cider vinegar
- big pinch ground cumin
- pinch ground cloves
- ⅛ tsp. freshly ground black pepper
- ¾ tsp. dried Mexican oregano
- ½ tsp. ground cinnamon
- ~1 tsp. brown sugar
- ~1½ tsp. salt
- 3-3½ lbs. country-style pork ribs
- 2 Tbs. honey
- 6 (or more) large romaine lettuce leaves
- small onion, thinly sliced into rings
- 2 radishes, quartered, diced, or sliced
- fresh cilantro, in sprigs or chopped
IHCC theme: Feel the Heat!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.