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 ht with family and friends alike.
North Carolinians Love Pork
Braised Mexican-Style Pork Ribs Serving Suggestions
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.
Other Pork Ribs Recipes To Try
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Helpful Kitchen Items:
Braised Mexican-Style Pork Ribs
Ingredients
- 4 lb boneless country style pork ribs
- 2 Tbsp brown sugar
- 2 chipotle in adobo sauce minced
- 3 clove garlic minced
- 1 lime juiced
- 1 Tbsp ground cumin
- 1 Tbsp dark chili powder
- 2 tsp smoked paprika
- 1 1/2 tsp garlic salt
- 1 tsp Mexican oregano
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup chipotle-honey barbecue sauce or your favorite plus additional for serving
- 1 medium sweet onion sliced into wedges
- 1 10 oz can Rotel Chili Fixin's or chili seasoned tomatoes
- olive oil
- fresh cilantro
Instructions
- 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.
Notes
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Melissa says
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. ☺
Lin says
These look just luscious, Melissa! Cannot wait to make them. Yum!!!
Pascal says
Looks yummy. Could those be cooked in the dutch-oven on the store instead of the oven?
Melissa says
I’m sure you could, however this particular recipe I make exactly how it’s written. The moist indirect oven cooking is the best.
Mark McGouirk says
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!
Melissa says
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.
Barbara Shryack says
Could this recipe be used with pork tenderloin? It sounds so good, but I don’t have short ribs handy.
Melissa says
Tenderloin will take much less time to cook but, yes the sauce would be delicious with any cut of pork.