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Have you ever eaten mole? No, I am not referring to the small burrowing rodent! I’m referring to the Mexican sauce, pronounced “mole-lay.” Mole is for Mexican cuisine kind of like curry is for Indian cuisine. There are tons of variations. The most well-known is a brown or red sauce that uses lots of hot spices and chocolate. This can sound like a pretty odd combo, but it is delicious! I’ve been trying to recreate those flavors for the AIP community for…well like forever. I think I’ve finally perfected it though, and all my recipe testers and tasters have agreed. If you are looking for something new and exotic to change up your AIP routine, look no further!
- 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
- 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.