Braised Mexican Style Pork Ribs

Spice rubbed Braised Mexican Style Pork Ribs are melt-in-your-mouth deliciousness. Meaty country style ribs are spice rubbed then seared on the stovetop on all sides. After drizzling with a spicy-sweet glaze they’re slow roasted in the oven until they’re fall apart tender. These ribs are sure to be a hit with family and friends alike.

Ingredients to Make Braised Mexican Style Pork Ribs Recipe

North Carolina is as well known for pork barbecue as the state of Texas is for beef. In my opinion, you can’t go wrong either way they both have their place in your barbecue repertoire. These country style pork ribs are smothered with a red sauce that’s flavor packed. The tender texture of the pork ribs and the robust Mexican flavors makes them ideal for weeknight dinners and entertaining. This recipe doesn’t boil the ribs, they braise in the oven until they’re fall apart tender. Ingredients to make Braised Mexican Style Ribs: (Scroll down for full printable recipe card.)

• Pork – Four pounds of boneless country style pork ribs.
• Oil – Olive oil for browning the ribs prior to placing them into the oven.
• Dry Rub – Brown sugar, ground cumin, dark chili powder, smoked paprika, garlic salt, Mexican oregano, black pepper and ground cinnamon.
• Peppers – Two medium chipotle peppers in adobo sauce plus minced garlic cloves and the juice of a small lime for acidity.
• Barbecue Sauce – One cup of chipotle-honey barbecue sauce or your favorite barbecue sauce, plus additional for serving.
• Onion – Onion wedges season the pork beautifully.
• Canned Tomatoes – One can of Rotel Tomatoes. I used Chili Fixin’s but you can use mild or hot Rotel tomatoes depending on your taste.
• Garnish – Fresh cilantro for garnishing adds freshness.

How to Make the Best Braised Mexican Style Pork Ribs Recipe

My family enjoys these ribs many ways. These are the top three ways: Sometimes, they enjoy them served over a scoop of white rice, or as a hoagie on a toasted baguette with coleslaw. Other times, I serve them wrapped in warm tortillas with our favorite taco toppings such as pico de gallo or guacamole.

• Heat Oil – Preheat the oven to 300°F. Heat a couple of drizzles of olive oil in the bottom of a dutch oven or heavy bottomed oven safe skillet.
• Make Seasoning Blend– Mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon.
• Pork Ribs – Rub the paste onto the ribs on all sides.
• Sear the Ribs – Sear the ribs in the dutch oven turning for even browning.
• Smother with the Sauce – Drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Add the Rotel tomatoes.
• Transfer to Oven – Cover braising in the oven per the cook time in the recipe until the meat easily pulls apart with a fork.
• Serve – Rest for 15 minutes before serving. Serve Mexican style ribs with white rice, on toasted baguettes drizzled with additional barbecue sauce topped with slaw, or on warm tortillas with your favorite taco toppings.

Tips for Making Braised Mexican Ribs

• Kitchen Equipment You’ll Need: A Dutch oven or similar, a sharp knife and cutting board, measuring cups and spoons, mixing bowls and various kitchen utensils.
• Use a Quality BBQ Sauce: The barbecue sauce used for this recipe will directly affect the taste. I recommend a honey chipotle seasoned sauce in keeping with the other seasonings in the rib rub.
• Make the Rub in Advance: You can prepare the rib seasoning and rub it on all sides of the ribs then cover them with plastic wrap and chill overnight in the refrigerator.
• Slow Cooker and Crockpot Ribs Directions: 
  • Follow the recipe seasoning and searing the ribs on the stovetop.
  • At Step #3 place into a slow cooker.
  • Cook on low for 6-8 hours or until fork tender.

Recipe Variations

• Protein Variations: You can make this recipe with pork bone-in ribs or beef ribs, too. The cooking time may be slightly longer. Check for the meat to easily fall off the bone and they’re done!
• Seasoning Options: You can also use this Mexican seasoning on pork tenderloin, pork chops, brisket, steaks or chicken.
• Chiles: You can use reconstituted guajillo chiles in place of chipotle peppers. Soak them in boiling water and chop prior to adding them to the pot.
• Seasoning Substitutions: If you want the onion flavor without adding onion wedges to the ribs, you can add one or two teaspoons onion powder to the dry rub ingredients.

Storage and Leftovers

• Leftovers: Store cooked Braised Mexican Style Pork Ribs in an airtight container chilled in the refrigerator for up to 3 days or freeze for up to 2 months.
• Reheating: Reheat these tender Mexican short ribs gently in single servings in the microwave or in a preheated 350°F oven just until heated through.
• Freezer Tips: Freeze Mexican pork ribs for up to 2 months. Thaw overnight in the refrigerator prior to reheating.

More Southern Style Pork Ribs Recipes to Make

Ribs are especially tender when cooked low and slow which makes braising and slow cooking ideal for busy day meals. Add these other pork ribs recipes to your grilling and oven braising menu:

• Slow Cooked Baby Back Ribs start in the crockpot and finish on the grill.
• Saucy Baby Back Ribs melt in your mouth!
• Slow Cooked Braised Beef Short Ribs are tender and succulent.
• Slow Cooked Country Ribs and Barbecue Beans are a one pot meal.
• Smoked Ribs from Kiss My Smoke.

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Helpful Kitchen Items:

• Dutch Oven
• Mixing Bowls
• Measuring Set
• Kitchen Utensils