Thanksgiving alternative: Pork ribs with chili-fruit sauce

Chef and TV personality Daisy Martinez offers a great way to spice up your turkey day. Forget the usual fare and try this recipe for your main course.

Country style pork spare ribs with manchamanteles sauce and coconut serrano yellow rice
Servings:

Rice makes 6 servings; pork makes 12 buffet or 8 main course servings

Ingredients

  • Yellow rice

    • 6 cups (or as needed) homemade or store-bought chicken stock
    • 1 (14-ounce) can unsweetened coconut milk
    • 1/4 cup achiote oil (recipe follows)
    • 1 cup sofrito (recipe follows)
    • 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
    • 1 serrano chile, stemmed and finely chopped (seeds and all)
    • 2 tablespoons kosher or fine sea salt
    • 4 cups long-grain rice
  • Pork ribs

    • 7 to 8 pounds boneless country-style ribs, trimmed of most but not all excess fat
    • 3 tablespoons achiote oil (below)
    • 2 tablespoons vinegar
    • Store-bought adobo seasoning
    • 2 tablespoons olive oil
    • 6 cups manchamanteles (recipe follows)

Preparation

Baking Directions:

Serving Directions:

Tips:

Manchamanteles (chili-fruit mole)
Servings:

Makes about 7 cups, enough to serve with the turkey and provide generous leftovers

Ingredients

    • 2 ripe medium plum tomatoes (about 8 ounces)
    • 3 tablespoons olive oil
    • 1 large white onion (about 1 1/4 pounds), halved then cut into thin slices (about 4 cups)
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/2 cup ancho chili paste
    • 6 cups homemade or store-bought chicken broth, or as needed
    • 1 (20-ounce) can crushed pineapple, with juice
    • 1 mango, peeled, pitted and cut into 1/4-inch dice (about 1 1/2 cups)
    • 4 ounces dried apricots, cut into 1/4-inch dice (about 2/3 cup)
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground clove
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon freshly ground pepper
    • Kosher or fine sea salt

Preparation

Baking Directions:

Achiote oil
Servings:

Makes about 1 cup

Ingredients

    • 1 cup olive oil
    • 2 tablespoons achiote (annatto) seeds

Preparation

Baking Directions:

Sofrito
Servings:

Makes about 4 cups

Ingredients

    • 2 medium Spanish onions, cut into large chunks
    • 3 to 4 cubanelle or Italian frying peppers
    • 16 to 20 cloves garlic, peeled
    • 1 large bunch of cilantro
    • 7 to 10 ajices dulces
    • 4 leaves of culantro
    • 3 to 4 ripe plum tomatoes, cored and cut into chunks
    • 1 large red bell pepper, cored seeded and cut into large chunks

Preparation

Baking Directions:

Tips:

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