Mexican Braised Spare Ribs With Squash and Corn
Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Saucepan
- Tongs
- Plate
- Serving platter
Ingredients
- 5 poblano chiles
- 1⁄2 lb. tomatoes
- 2 garlic cloves
- 1 yellow onion
- 1 1⁄2 lb. pork spare-ribs
- Kosher salt
- freshly ground black pepper
- 2 tbsp. lard
- 1 1⁄2 lb. zucchini, trimmed, halved lengthwise and sliced on the bias
- 3 ears of corn, kernels removed and saved, cob thrown away
- 4 cups beef stock
- 1⁄2 lb. firm Mexican cheese, for serving
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