Costillas de Cerdo en Salsa de Chile Ancho (Braised Pork Ribs in Ancho Sauce)

• 1.2 kg Pork spare ribs, meaty
• 1 large Yellow onion
• 5 cloves Garlic
• 700 g Tomato, ripe
• 2 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 pieces Bay leaves
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 ml Water

1. Cut the ribs into 2 to 3 rib portions. Season all over with the salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the ribs in batches for 2 to 3 minutes per side until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
4. Add the garlic, ancho chilli powder and ground cumin. Stir for 30 to 60 seconds until fragrant.
5. Add the tomatoes, dried oregano, bay leaves, apple cider vinegar and water. Bring to a simmer, then cook for 10 minutes to soften the tomatoes and meld the flavours.
6. Carefully remove and discard the bay leaves. Blend the sauce until smooth, then return it to the pot and bring back to a gentle simmer.
7. Nestle the ribs into the sauce so they are mostly submerged. Cover and simmer very gently for 1 hour 45 minutes, turning the ribs once or twice, until the meat is tender and pulling from the bone.
8. Uncover and simmer for 10 to 15 minutes, turning the ribs to coat, until the sauce is glossy and thick enough to cling. Taste and adjust seasoning with a little more salt and pepper if needed, then serve the ribs well coated in sauce.

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