Ribs 'al Pastor' Recipe
'The Smoke Show' Mole Blanco, Cilantro, Braised Red Cabbage
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Ingredients
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For the Ribs
For the Mole Blanco
For the Braised Red Cabbage
For Garnish
Method
For the Ribs
- 1
Prepare the Ribs
Preheat your oven to 150°C (300°F).
- 2
Marinate the Ribs
Rub the pork ribs with salt, black pepper, and olive oil. Generously coat the ribs with the Al Pastor marinade and let them marinate for at least 2 hours, preferably overnight in the refrigerator.
- 3
Cook the Ribs
Place the marinated ribs on a baking sheet and cover them with aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, or until tender.
- 4
Finish the Ribs
Remove the foil and increase the oven temperature to 220°C (425°F). Bake for an additional 20-30 minutes, or until the ribs are caramelized and crispy.
For the Mole Blanco
- 5
Toast the Sesame Seeds
In a dry skillet over medium heat, toast the white sesame seeds until golden brown, stirring frequently. Remove from heat and set aside.
- 6
Blend the Ingredients
In a blender, combine the toasted sesame seeds, garlic cloves, tomatillos, jalapeño, vegetable broth, cumin powder, lime juice, and salt to taste. Blend until smooth.
- 7
Heat the Mole
Pour the blended mixture into a saucepan and simmer over medium heat for about 10 minutes, stirring occasionally.
For the Braised Red Cabbage
- 8
Prepare the Cabbage
Thinly slice the red cabbage and set aside.
- 9
Cook the Cabbage
In a large skillet, heat olive oil over medium heat. Add the sliced cabbage and sauté for about 5 minutes.
- 10
Add the Flavorings
Stir in the apple cider vinegar, sugar, salt to taste, and water. Bring to a simmer and cover the skillet. Cook for about 20-25 minutes until the cabbage is tender.
To Serve
- 11
Plating
Slice the ribs between the bones and arrange them on a serving platter. Top with the mole blanco and serve alongside the braised red cabbage.
- 12
Garnish
Garnish the dish with fresh cilantro and lime wedges.
