Encacahuatado de Costillas de Cerdo (Pork Ribs in Peanut-Chile Sauce)

Preparation

1. Step 1

   Heat 1 tablespoon lard in a large heavy pot over medium-high and, working in batches, cook ribs, meaty side down, until browned in spots on the meaty side only, about 6 minutes. If the ribs have a sharp curve, you might not get a lot of color, but even a little browning will add a lot of flavor. Transfer to a platter and set aside.

2. Step 2

   Wipe out any burned bits from the pot, if necessary, then add chiles and cook, tossing frequently, until browned in spots and very fragrant, about 1 minute. Transfer to the jar of a blender.

3. Step 3

   Add 1 tablespoon lard, the peanuts and canela to the same pot and cook, stirring frequently, until deep golden brown, 2 to 4 minutes. Add sesame seeds, allspice, peppercorns, and cumin, and cook, tossing frequently, until very fragrant, about 1 minute. Add remaining tablespoon lard, onion, garlic, tomatoes and salt, and cook, stirring occasionally, until onion is translucent and tomatoes begin to break down, 4 to 5 minutes. Add 4 cups water, remove from heat, and scrape the bottom of the pan to get up any browned bits.

4. Step 4

   Transfer mixture, in batches if necessary, to the jar of the blender with the chiles. Purée until completely smooth.

5. Step 5

   Rinse and dry the pot, set it over medium-high heat and pour in peanut purée. Add ribs and accumulated juices, and bring to a boil, cover, reduce to a low simmer and cook, stirring occasionally, until the meat can easily be removed from the bones, 2 to 2½ hours.

6. Step 6

   Serve ribs generously bathed in the encacahuatado topped with chopped peanuts.