Braised Mexican-Style Pork Ribs

Course Main Course

Cuisine American, Mexican Inspired, Southern

Keyword braised-mexican-style-short-ribs, mexican-style-ribs

Prep Time 15

Cook Time 3

Resting Time 15

Total Time 3 30

Servings servings

Calories 328kcal

Author Melissa Sperka

4 lb boneless country style pork ribs
2 Tbsp olive oil
2 Tbsp brown sugar
2 medium 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.
In a small bowl 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. Transfer to the Dutch oven and sear the ribs on all sides turning for even browning.
After searing drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Top with the Rotel tomatoes.
Cover and transfer to the oven braising for 3 hours or until the meat easily pulls apart with a fork. Rest for 15 minutes before serving.
Serve with white rice, on toasted baguettes or hamburger buns drizzled with additional barbecue sauce topped with coleslaw, or on warm tortillas with your favorite taco toppings.

Slow Cooker Directions: