• 5 tablespoons chili powder
• 1/2 cup unbleached all-purpose flour
• 2 tsp dried oregano (crushed)
• 1 tsp cumin
• 1 tsp garlic salt
• 5 cups cold water
• 1 15 oz can tomato sauce
- Mix dry ingredients in a large saucepan until well combined.
- Slowly stir in 1 cup of water while whisking continuously to eliminate lumps. Whisk until smooth.
- Slowly whisk in the remaining 4 cups of water making sure there are no lumps.
- Heat the mixture over medium heat until thickened and barely boiling.
- Stir in tomato sauce and heat thoroughly. Do not boil.
- Use in your favorite enchilada recipe.
- Optional – If you prefer a mole type sauce replace the cumin with 1 tsp of unsweetened cocoa powder.
Preheat oven to 275 degrees
In a small bowl mix dry rub until combined and set aside
Rinse pork ribs and pat dry with paper towels
Remove the membrane from the back of the ribs, I’ve provided a how-to link above
Spread the dry rub all over the ribs making sure to cover both sides.
Wrap ribs tightly in foil meat side up, place on baking sheet
Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes
Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6