Mole-Style Short Ribs
Author:
Angie Alt
Prep time:
10 mins
Cook time:
3 hours
Total time:
3 hours 10 mins
Serves:
4
Ingredients
2-3 lbs short ribs (a fatty meat, like pork is best, chicken thighs also work)
2 tbsp
carob powder
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
oregano
1 tsp
powdered ginger
1 tsp
ground cinnamon
1 tsp
smoked sea salt
½ tsp ground cloves
¼ cup prunes, diced
¼ cup boiling water
2 tbsp
apple cider vinegar
Instructions
Preheat oven to 225 degrees.
Combine all herbs, spices, and carob in food processor or blender.
Pour boiling water over prunes. Allow to soak for 5 minutes.
Add prunes and apple cider vinegar to
food processor
or
blender
. Process on high until smooth. Mixture should be consistency of paste.
Lay ribs out on piece of foil, shiny side up, approx. double the size of the ribs.
Coat ribs, bottom and top, with mole mixture. Wrap tightly in foil.
Place packet on
baking sheet
. Bake until internal temperature is 145 degrees, approximately 2-3 hours.
Recipe by
Autoimmune Wellness
at https://autoimmunewellness.com/moleshortribs/
3.3.3077