New Mexican Back Ribs Recipes

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.

Steps:

• Preheat the oven to 275 degrees F.
• Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
• Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
• Serve the ribs with Tequila BBQ Sauce.
• Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.

Steps:

• Preheat oven to 375°F.
• Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
• While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
• Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.

Steps:

• Soak dried New Mexican chiles in boiling water for 30 minutes.
• Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside.
• Brown ribs in oil in skillet over medium heat on both sides.
• Place browned ribs in the bottom of the crock pot.
• Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool.
• Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl.
• Pour mixture over ribs in crock pot.
• Spread garlic cloves over the top of sauce.
• Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender.
• Serve ribs with sauce.