Braised Mexican-Style Pork Ribs

Braised Mexican-Style Pork Ribs – These braised pork ribs are serious melt in your mouth deliciousness.  Seared on top of the stove then slow roasted in the oven coated with a spicy and slightly sweet glaze.  These ribs are on our menu often.  Very often.  Pork ribs slow cooked in a robust tomato sauce will make my family happy on any day of the week.  I also love to serve these when entertaining as my local market often features country ribs as a sale item keeping my budget on track.

My family enjoys these 3 ways.  Served as is over a scoop of rice, on a toasted baguette with cole slaw as a hoagie, or wrapped in warm tortillas with their favorite taco toppings.  It’s another one of those dishes that is so simple to prepare and packs such great flavor.  Really good food for any ocassion.

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Directions:
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.  Serves: 8

Cook’s note:
If desired, 1 package of prepared taco seasoning can be substituted for the dry seasonings.

Braised Mexican-Style Pork Ribs

 

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Author: Melissa Sperka

Serves: 8

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
• 1½ tsp garlic salt
• 1 tsp Mexican oregano
• ½ tsp black pepper
• ¼ 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

1. 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.
2. After searing on all sides, drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Drizzle with the Rotel tomatoes.
3. 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.
4. 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

If desired, 1 package of prepared taco seasoning can be substituted for the dry seasonings.

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