Chile Braised Pork Ribs

These chile-braised ribs are browned and then cooked low and slow for a couple of hours in my favorite red chile sauce and chile de árbol. I have added toasted árbol chiles to the sauce, which give it an earthy flavor with a hint of both smokiness and nuttiness. Serve these pork ribs with corn tortillas to sop up the sauce and a side of rice and beans for a hearty supper. Or shred the meat and serve it as a filling for tamales or tacos.