Best Mexican Country Ribs Recipes

Mexican Barbecue Country Style Ribs image

Provided by gearjammer2_us

Categories Pork

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 13

4 -8 country-style pork ribs
16 ounces chunky salsa
1/4 cup Mexican chili powder
1 (16 ounce) can diced tomatoes, I used the ones that have spices already in them. (the label says mexican style)
2 green peppers
1 large onion, you may use as many as you like
2 tablespoons Worcestershire sauce
2 cups red table wine (optional)
1/2 cup water
1/2 cup cajun spices
2 tablespoons olive oil
1 (27 ounce) can sauerkraut (optional)
1 cup barbecue sauce

Steps:

Rub the ribs with chili powder and cajun spice.
Place oil in frying pan and brown ribs on all sides.
while browning ribs take casserole dish and line with foil so you can seal ribs in dish with foil.
when ribs are browned place in casserole dish.
pour BBQ sauce over ribs.
pour 1 cup of salsa over ribs.
chop onions and peppers and saute in same pan as ribs.
place onions and peppers over and around ribs.
mix red wine and worcestershire sauce to deglaze pan and pour over ribs.
add water to dish.
open can of tomatoes and pour over meat.
fold foil over so you seal the dish.
bake in oven at 375 for about 1 1/2 to 2 hours.
check ribs after 1 1/2 hours and add a little more water if needed.
heat sauerkraut in pot
The meat should fall off when checked with fork.
when done remove meat from dish and use the sauce in dish over meat or potatoes.
Serve with your favorite veggie and salsa on the side and sauerkraut.

Mexican Country Ribs image

Provided by DJ Jayito

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

spices
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried oregano (preferably Mexican)
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried chipotle powder
pork
3 tablespoons extra virgin olive oil, divided
3 lbs country-style boneless pork ribs
2 large onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 orange bell pepper, coarsely chopped
3 large garlic cloves (minced)
1 (28 ounce) can diced fire-roasted tomatoes
2 tablespoons masa harina (or all-purpose flour)
3 tablespoons water

Steps:

1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.