Slow cooked ribs with Mexican chilli sauce recipe
 Slow-cooked tender pork ribs, with a Mexican chilli sauce that packs a punch. 8 skinless pork belly ribs, on the bone300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 8 skinless pork belly ribs, on the bone 300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 2 tbsp olive oil1 onion, finely chopped2 dessert apples, such as Braeburn, peeled and diced3 rehydrated chipotle peppers3 dried ancho chillies2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 dessert apples, such as Braeburn, peeled and diced 3 rehydrated chipotle peppers 3 dried ancho chillies 2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 75g/2½oz jalapeño slices2 tbsp coriander leaves, chopped3 tbsp soured cream1 lime, cut into wedges 75g/2½oz jalapeño slices 2 tbsp coriander leaves, chopped 3 tbsp soured cream 1 lime, cut into wedges Method To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges.