Carne Adovada

Carne Adovada
3-4 pounds country style pork ribs
Dry rub
1/4 cup red chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons oregano leaves
2 teaspoons ground cumin
Red chile sauce
1/2 cup red chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano leaves
2 1/2 teaspoons ground cumin
1/4 - 1/2 cup canola oil
1/4- 1/2 cup flour
3-6 cups chicken stock
Salt and pepper to taste
For the dry rub: In a small bowl combine the red chile powder, onion powder, garlic powder, oregano leaves and cumin. Coat ribs with this mixture until covered completely. Cover and refrigerate overnight.
The next day, bring ribs to room temperature. Preheat oven to 300 degrees.
For the sauce: In a bowl combine red chile powder, onion powder, garlic powder, oregano leaves and cumin. Heat the canola oil in a saucepan over medium heat. Add spice mixture to oil and stir constantly for 2 minutes. Add flour and stir for another 2 minutes, until mixture is roasted. Be careful not to over-roast.
With a whisk blend in chicken stock. Simmer for 30 minutes or so, until the sauce is the consistency of gravy. Add more stock as needed. Pour over ribs. Cover with foil and bake for 4-6 hours, or until pork falls off the bones. Serve with sauce and flour tortillas.
Serves three to four.
Nutrition values per serving: 830 calories, 47 g fat, 26 g carbohydrates, 2 g fiber, 72 g protein, 223 mg cholesterol, 3,456 mg sodium.