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
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
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
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
More about "mexican ribs recipes"
BBQ MEXICAN RIBS & SIMPLE RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 4Total Time 40 minsCategory Entrees
PORK RIBS IN SALSA ROJA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.8/5 (13)Calories 364 per servingCategory Dinner
DRY RUB RIBS WITH MEXICAN SEASONING – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
Ratings 5Category Appetizer, Main Course, SnackCuisine American, MexicanTotal Time 1 hr 10 mins
- Sprinkle 2 tbsp Vegetable Oil, 1 tbsp Garlic Salt, 1 tbsp Paprika, 1 tsp Cumin, 2 tsp Dried Oregano and 2 tsp Sugar over the ribs.
MEXICAN SHORT RIBS - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.9/5 (12)Total Time 3 hrs 45 minsCategory Main CourseCalories 208 per serving
MEXICAN-STYLE RIBS RECIPE | PALEO LEAP
From paleoleap.com
MEXICAN-STYLE PORK RIBS RECIPE & SPICES - THE SPICE …
From thespicehouse.com
10 BEST MEXICAN PORK RIBS RECIPES | YUMMLY
From yummly.com
FIERY FALL APART MEXICAN BEEF RIBS WITH GREEN MEXICAN …
From recipetineats.com
MEXICAN SHORT RIBS RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
THE BEST STOVETOP RIBS: ARROZ CON COSTILLAS DE CERDO (MEXICAN …
From amazingribs.com
DELICIOUS MEXICAN SHORT RIB TACOS ...FULL OF FLAVOR! - FEASTING AT HOME
From feastingathome.com
MEXICAN STYLE BEEF RIBS | METRO
From metro.ca
COSTILLAS – THE TENDER TASTY MEXICAN SHORT RIBS [WITH RECIPE]
From thefoodwonder.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
BEEF SHORT RIBS RECIPE | PERFECT FALL-OFF-THE-BONE MEAT
From thebigmansworld.com
MEXICAN BARBECUE RIBS RECIPE | MEAT | THE GUARDIAN
From theguardian.com
BBQ MEXICAN RIBS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MEXICAN PORK RIBS (COSTILLAS CON CHILE COLORADO) - THRIFT AND SPICE
From thriftandspice.com
BRAISED MEXICAN STYLE PORK RIBS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
THE BEST RIBS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEXICAN CORN RIBS - SERVED FROM SCRATCH
From servedfromscratch.com
You'll also love