Mexican Ribs Al Fresco Recipes
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
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).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
NEW MEXICAN BACK RIBS
Here are some tips on grilling ribs that I heard. Always cook on INDIRECT heat. You could cover the ribs with a cake pan to help trap in more heat. To test for doneness do the wiggle test. Grab one of the bones and give it a wiggle and if the bone pulls away from the meat they are ready to eat. One more tip, a good rule of thumb is to buy 1 pound of ribs for every person you will be serving. Baby back ribs will have more meat on them.
Provided by Charlotte J
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 999.6, Fat 82, SaturatedFat 30, Cholesterol 275.6, Sodium 1500.5, Carbohydrate 7.2, Fiber 3.2, Sugar 1.4, Protein 56.4
MEXICAN RIBS AL FRESCO
Make and share this Mexican Ribs Al Fresco recipe from Food.com.
Provided by Millereg
Categories Pork
Time 8h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the hot sauce, chili powder and wine.
- Marinate the ribs in this overnight in the refrigerator.
- Remove the ribs and reserve the marinade.
- Fire up the grill!
- In a blender or food processor, purée the rest of the ingredients with the marinade to make a basting sauce.
- Grill the ribs, basting frequently with the sauce.
Nutrition Facts : Calories 763.7, Fat 51.7, SaturatedFat 18.9, Cholesterol 205.7, Sodium 454, Carbohydrate 11.7, Fiber 0.3, Sugar 8.3, Protein 50
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