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Chili-glazed Country Ribs

6 Garlic cloves, unpeeled
4 oz Dried mild to medium-hot chilies (such as ancho, guajillo or pasilla*; about 8), stemmed, seeded
3/4 c Water
1 ts Dried oregano
1/2 ts Ground cumin
2 tb Cider vinegar
1/2 ts Ground cinnamon
Pinch of ground cloves 2 1/2 lb Country-style pork ribs
1 1/2 tb Honey

Heat heavy medium skillet over low heat. Add garlic and cook until tender and skin is blackened in places, turning occasionally, about 15 minutes. Remove from skillet; cool and peel. Add chilies to skillet; toast until skin begins to blister, about 30 seconds per side. Transfer chilies to large bowl. Add enough boiling water to bowl to cover chilies. Let stand 20 minutes. Drain. Transfer chilies and garlic to blender. Mix in 1/2 C water, oregano and cumin. Puree. Measure 3/4 C chili puree into bowl (reserve remainder for another use). Stir in vinegar, cinnamon and cloves. Season to taste with salt and pepper. (Can be prepared 4 days ahead. Cover and chill.)

Place ribs in large pan. Coat ribs with half of chili mixture. Cover and refrigerate overnight.

Preheat oven to 325'F. Drizzle remaining 1/4 C water around ribs. Cover with foil and bake 1 hour, basting occasionally with pan juices. Uncover ribs and continue cooking until very tender, basting frequently, about 30 minutes. Increase oven temperature to 350'F. Mix honey into remaining chili mixture. Brush glaze over ribs. Bake until glaze is set, about 15 minutes.

*Chilies are available at Latin American markets and some supermarkets.

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