45-Minute Oaxacan Costillitas en Encacahuatado (Fast Peanut-Chile Braised Ribs)

Instructions

1. 1

   Season 2.5 lbs bone-in pork baby back ribs with 1 tsp kosher salt and 0.5 tsp freshly cracked black pepper. Heat 1 tbsp vegetable oil in a heavy Dutch oven over medium-high heat. Meanwhile, dry-toast 3 guajillo chiles, 1 ancho chile, 3 garlic cloves, and 1 yellow onion in a separate small skillet or comal for 2 minutes until fragrant, then soak the chiles in warm water. Sear the ribs in the Dutch oven for 6 minutes, turning until golden brown on all sides.

   8 min

   Tip: Don't burn the dry chiles! Ten seconds too long and they turn bitter. Just a quick kiss of heat.

2. 2

   In that same small dry skillet, quickly toast 0.5 cup roasted unsalted peanuts for 2 minutes until glossy. Transfer peanuts, soaked chiles, peeled toasted 3 garlic cloves, toasted 1 yellow onion, 14.5 oz canned fire-roasted crushed tomatoes, and 1.5 cups low-sodium chicken broth to a high-speed blender. Blend for 2 minutes until silky smooth.

   5 min

   Tip: If your blender needs help, add a splash more broth—we want a pourable velvet texture.

3. 3

   Pour the blended sauce directly over the browned ribs in the heavy skillet. Bring to a rapid boil, then turn heat to low, cover with a lid, and fast-braise for 25 minutes while the rice cooks and before someone asks for a snack.

   25 min

   Tip: Cutting the ribs into small 1.5-inch nubs is the secret weeknight hack that lets them cook tender in 25 minutes instead of 2 hours.

4. 4

   Uncover the skillet and stir in 1 tbsp apple cider vinegar to cut through the rich nut sauce. Taste it—then decide if it needs tantito more salt. Top with 0.25 cup fresh cilantro and serve hot with 0.5 cup pickled red onions and 8 warm corn tortillas.

   2 min

   Tip: That splash of acid at the end is non-negotiable—it wakes up the whole skillet!