Best Mexican Ribs Recipes

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

MEXICAN BARBECUE COUNTRY STYLE RIBS

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

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.

COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)

Steps:

• Heat fat (oil) in a 5 quart Dutch Oven.
• Add ribs in a single layer to brown on all sides 15-20 Minutes.
• If necessary remove browned ribs and brown remainder ribs.
• Remove ribs and discard all but 2 tbsp Fat.
• Add onions, saute until soft, 4 minutes.
• Process tomatoes and garlic in food processor or blender until smooth.
• Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
• Add Tomatoe, cook 5 minutes or until bubbling.
• Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
• Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
• Remove ribs to serving platter, keep warm.
• Skim& discard the fat.
• Stir in the vinegar.
• Spoon Sauce over the ribs.
• Garnish with Orange slices and cilantro.

NEW MEXICAN BACK RIBS

Steps:

• In a small bowl mix together all seasonigs.
• Rub seasoning on all surfaces of the ribs.
• Place ribs on a medium-hot grill over INDIRECT heat.
• Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours.
• Add charcoal as needed.
• You want the grill temperature around 325-350 degrees.

MEXICAN SHORT RIBS CROCK POT

Steps:

• In large skillet brown ribs; pour off excess fat.
• Mix beef consomme; with dry taco mix; add green pepper.
• Add to meat to crock pot; pour sauce over ribs.
• Cover over and cook on LOW for 6 to 8 hours.

MEXICAN RIBS

Steps:

• In a Dutch oven, brown the chorizo, onions& garlic.
• Drain any fat and add the ribs with the sausage.
• Stir in the undrained tomatoes, jalapeno peppers and oregano.
• Simmer covered for about an hour (ribs should be tender).
• Add zucchini and the sweet peppers simmer covered for about 8 minutes.
• Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
• Skim off any fat& pour the juices into a 2 cup measuring cup.
• Add enough water so the juices measure 2 cups.
• Return juices to the pan.
• Mix the flour with the 1/3 cup cold water then stir into the pan juices.
• Cook until thickened, stir in the olives and cook 1 minute more.
• Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.

MEXICAN SPICEY STICKY RIBS

Steps:

• Combine beer water lime and garlic in a disposable pan to steam ribs on the grill rather than in the oven. Combine the four rub ingredients in a small bowl to blend, then pat the mixture all over the ribs. Cover with plastic wrap and refrigerate for at least 2-4 hours - or overnight. Preheat the oven to 350 degrees. Place the marinated ribs in a single layer in a baking pan, and pour in water to a depth of about 1/4 inch. Bake, uncover, for 45 minutes. Cover with foil, and return to oven to bake for an additional 30 minutes. Meanwhile, prepare the glaze: In a blender or food processor, combine all ingredients except the honey, and puree. Pour the mixture into a small saucepan and stir in the honey. Cook this mixture over low heat, stirring constantly and being careful not to burn, for 20 minutes. To finish ribs in oven: turn up oven heat to 450 degrees. Brush the ribs generously with the honey glaze, and bake for 10 minutes per side, basting with the honey glaze every 5 minutes. To finish ribs on grill: generously coat the ribs with the honey glaze, and grill for 5 minutes per side, brushing frequently with additional glaze. Allow ribs to stand for 10 minutes - then cut the ribs apart and serve.