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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.

Braised Mexican-Style Pork Ribs

Easy 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 on our menu often.  Anytime I serve pork ribs slow cooked in a robust tomato sauce I’m sure to make my family happy any day of the week. These ribs are also special enough for entertaining, and fortunately my local supermarket often features country ribs as a sale item keeping my budget on track.

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, mixing bowls and various kitchen utensils.
  • 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.
  • Slow Cooker 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.
  • You can also use this rib rub recipe on pork tenderloin, pork chops, steaks or chicken.
  • Store cooked Braised Mexican Style Pork Ribs chilled in the refrigerator for up to 3 days or freeze for up to 2 months.
  • When frozen, thaw in the refrigerator prior to reheating.
  • Reheat gently in single servings in the microwave or in a preheated 350°F oven just until heated through.



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:


Braised Mexican-Style Pork Ribs

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Braised Mexican-Style Pork Ribs

Prep Time15 minutes
Cook Time3 hours
Resting Time15 minutes
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Mexican Inspired
Keyword: braised-mexican-style-short-ribs
Servings: 10 servings
Calories: 328kcal
Author: Melissa Sperka


  • 4 lb boneless country style pork ribs
  • 2 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 2 chipotle in adobo sauce minced
  • 3 clove garlic minced
  • 1 small 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 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.


Slow Cooker 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.


Serving: 1serving | Calories: 328kcal | Carbohydrates: 19g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 841mg | Potassium: 550mg | Fiber: 2g | Sugar: 13g | Vitamin A: 673IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 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.

  2. Could this recipe be used with pork tenderloin? It sounds so good, but I don’t have short ribs handy.

  3. 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!

    1. 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.

    1. I’m sure you could, however this particular recipe I make exactly how it’s written. The moist indirect oven cooking is the best.

  4. 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. ☺

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