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.
Easy Braised Mexican Style Pork Ribs Recipe
How to Make the Best Braised Mexican Style Pork Ribs Recipe
My family enjoys these ribs many ways but, these are the top three ways. Sometimes, they enjoy them served over a scoop of rice, or as a hoagie on a toasted baguette with coleslaw as well as wrapped in warm tortillas with their favorite taco toppings such as pico de gallo or guacamole. It's another one of those dishes that is so simple to prepare and packs such great flavor making them an ideal choice for any occasion.
- Ingredients you'll need to make Braised Mexican Style Pork Ribs: 4 pounds boneless country style pork ribs, olive oil, light brown sugar, chipotle in adobo sauce, minced garlic, lime juice, chili powder, garlic powder, paprika, garlic salt, Mexican oregano, black pepper, ground cinnamon, 1 cup barbecue sauce, onion, cilantro and Rotel tomatoes.
- Kitchen gadgets you'll need: A Dutch oven or similar, a sharp knife and cutting board, measuring cups and spoons.
- The barbecue sauce used for this recipe will directly affect the taste. I recommend a honey chipotle seasoned sauce in keeping with the other seasoning.
- You can prepare the rib spice rub and rub it on all sides of the ribs then cover and chill overnight in the refrigerator. Doing so and they're ready to be browned and braised in no time flat.
- Store leftover fully cooked Braised Mexican Style Ribs for up to 3 days in the refrigerator or freeze for up to 2 months.
- You can also use this rib rub recipe on pork tenderloin, pork chops, steaks or chicken.
- Reheat in a saucepan on the stovetop over medium heat.
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:
Braised Mexican-Style Pork Ribs
- 4 lb boneless country style pork ribs
- 2 tablespoon olive oil
- 2 tablespoon brown sugar
- 2 chipotle in adobo sauce minced
- 3 clove garlic minced
- 1 small lime juiced
- 1 tablespoon ground cumin
- 1 tablespoon dark chili powder
- 2 teaspoon smoked paprika
- 1 ½ teaspoon garlic salt
- 1 teaspoon Mexican oregano
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 1 cup chipotle-honey barbecue sauce or your favorite plus additional for serving
- 1 medium medium sweet onion sliced into wedges
- 1 10 oz can Rotel Chili Fixin's or chili seasoned tomatoes
- fresh cilantro
- 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. Mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon. Rub the paste onto the ribs on all sides. Sear the ribs turning as needed in the dutch oven.
- After searing on all sides, drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Drizzle with the Rotel tomatoes.
- Cover tightly and braise in the oven for 3 hours or until the meat easily pulls apart with a fork. Rest for 15 minutes before serving.
- Serve on a scoop of rice, on toasted baguettes drizzled with additional barbecue sauce topped with slaw, or on warm tortillas with your favorite taco toppings.
Making with cut up steak instead of pork in my crockpot tonight. I’ve made the pork ribs and it’s so good I wanted to try with steak.
Could this recipe be used with pork tenderloin? It sounds so good, but I don't have short ribs handy.
Tenderloin will take much less time to cook but, yes the sauce would be delicious with any cut of pork.
I read the ingredients and knew this was a good recipe so I made this. What I totally overlooked until it was too late was that 1.5 teaspoons of garlic salt was not enough salt. Obviously it doesn't work very well salting after cooking. With more salt this is an excellent recipe. Thanks!
Salt is completely subjective. What is too much to one person, isn't enough for another. That said, I'm delighted you enjoyed it, thanks.
Looks yummy. Could those be cooked in the dutch-oven on the store instead of the oven?
I'm sure you could, however this particular recipe I make exactly how it's written. The moist indirect oven cooking is the best.
These look just luscious, Melissa! Cannot wait to make them. Yum!!!
Hi Lin, I have to say I dearly love these ribs. Be creative and adjust the spices to your taste,if needed. They are truly succulent. And, catch them on sale it's a budget friendly meal, too. ☺