Directions

• Combine dried chile ancho pods in a pot with enough water to cover. At medium heat, bring up to a simmer. Cook for 8 minutes. Remove from heat and let sit for 10 minutes.
• In a small bowl, combine chile ancho powder, garlic powder, cumin, black pepper and kosher salt to taste. Stir to combine. Use this rub to cover the ribs evenly, set aside.
• Preheat oven to 350 degrees. Transfer ribs to a deep baking dish. Add 1 1/2 cups of water, cover tight with foil and bake for 1 1/2 hours. Check ribs after 1 hour for water level.
• While the ribs are cooking, drain the dried chile ancho and transfer to a blender. Add garlic, oregano, salt and pepper to taste. Add just enough water (about 1 cup)to make a smooth, thick sauce. Taste for salt.
• After ribs have cooked for 1 1/2 hours remove from oven and add chile ancho sauce right over the top of ribs. If water level is low, pour in another 1/3 cup.
• Cover the ribs and roast for another 40 minutes or until they are easy to pull apart with a fork. Uncover and continue roasting for 25 minutes. Transfer to a serving. Brush tops of ribs with sauce from the bottom of pan.
• Serve with warm homemade flour tortillas a side of rice and beans.