Ribs stewed in coffee-pepper sauce
8 servings
30 minutes
Ribs braised in coffee-pepper sauce is a dish with deep, rich flavor where spicy Mexican ancho and chipotle peppers meet the bitterness of black coffee and the sweetness of maple syrup. This sauce gives the meat a refined bitter-spicy note, making it unusual and memorable. The cooking technique combines long heat treatment with a rich flavor palette, rooted in traditional slow-cooking practices common in European cuisine. The ribs turn out tender with a caramelized crust infused with smoky and slightly sweet aromas. The dish pairs perfectly with roasted vegetables, creamy mashed potatoes, or fresh salads with citrus dressing.
1
Preheat the oven to 180 degrees.
2
Clean the dry ancho peppers and boil in boiling water for about 20 minutes. Dry them. Keep the broth.
- Ancho pepper: 4 pieces
- Water: 2 glasss
3
Place the boiled peppers in a blender and add finely chopped onion, garlic, maple syrup, chopped chipotle pepper, lime juice, and 1 teaspoon of salt and black pepper. Blend until smooth.
- Onion: 1 head
- Garlic: 3 cloves
- Maple syrup: 2 tablespoons
- Chipotle pepper: 2 tablespoons
- Lime juice: 1 tablespoon
- Black coffee: 0.5 glass
4
Cut the beef ribs into small pieces, sprinkle with salt and pepper. Fry in vegetable oil until golden brown for about 5 minutes on each side.
- Beef ribs: 500 kg
- Vegetable oil: 1 tablespoon
- Black coffee: 0.5 glass
5
Place the ribs in a large pot in a single layer.
6
Carefully pour the puree over the ribs and simmer for 5 minutes, stirring gently.
- Water: 2 glasss
- Black coffee: 0.5 glass
7
Add 1.5 cups of water and coffee. Bring to a boil.
8
Cover the pot with foil and place it in the oven. Braise until tender for 3-3.5 hours.