Mexican Ribs Recipes

MEXICAN-STYLE CHILLI RIBS

Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Time 2h30m

Number Of Ingredients 14

Ingredients

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

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

New Mexican Back Ribs image

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

Ingredients

3 -4 lbs pork baby back ribs
1/4 cup chili powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons salt
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cayenne (red ground pepper)

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

Mexican Ribs image

You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos recipe#12298. They are perfect. Serve with a side salad and maybe some rice.

Provided by Bergy

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces mexican chorizo sausage or 8 ounces other smoked sausage
1 clove garlic, minced
2 1/2 lbs pork back ribs, cut into 6 serving pieces
1 (28 ounce) can tomatoes, chopped
3 fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped
2 teaspoons oregano
2 medium zucchini, cut into 1/2 inch slices
1 small sweet green pepper, seeded and membrane removed,cut into bite size pieces
1 small sweet red pepper, seeded,membrane removed & cut into bite size pieces
1/3 cold water
3 tablespoons flour
1/2 cup canned sliced black olives
1/2 cup cheddar cheese, grated (or cheese of your own choice)
2 medium yellow onions, thinly sliced

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.

Nutrition Facts : Calories 828.7, Fat 63.9, SaturatedFat 24.2, Cholesterol 196.2, Sodium 779.9, Carbohydrate 17.6, Fiber 4, Sugar 7.3, Protein 45.1

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