These Easy Mexican Pork Ribs are a fun and tasty dish that bursts with flavor. The tender ribs are marinated in a spicy, zesty mix that will have everyone asking for seconds!
I love making these ribs for a weekend barbecue. Just pop them in the oven or on the grill, and let them sizzle! Just keep your napkins handy—things might get a little messy! 😄
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are more tender, while spare ribs have more flavor due to their fat content. You can also use country-style ribs if you’re looking for a meatier option! Just adjust cooking times as needed.
Chiles: Guajillo and ancho chiles give a rich, deep flavor. If you can’t find them, use regular chili powder for a milder taste, or go for chipotle powder for a spicy kick. Look for dried chiles in Latin markets or the international aisle of your grocery store.
Vegetable Oil: While vegetable oil works well for browning, you can substitute it with olive oil or canola oil. I often use olive oil for a bit of extra flavor!
Apple Cider Vinegar: This adds a tangy brightness to the marinade. If you’re out, white vinegar or lemon juice can work in a pinch. They’ll help balance the flavors nicely.
How Do I Get the Ribs Tender and Full of Flavor?
The key to tender ribs is low and slow cooking. Here’s how to do it right:
- Toasting Chiles: Don’t skip this step! It enhances flavors. Just remember to keep an eye on them so they don’t burn.
- Marinade Blend: Blend your ingredients until smooth for a consistent coating on the ribs. I like a thick marinade; it clings well and packs more flavor.
- Browning the Ribs: This step helps build a crust that locks in moisture—don’t rush it! Aim for a nice golden color.
- Oven Time: 2.5 to 3 hours allows for tender meat. Make sure to check every now and then. If you have the time, 3 hours makes them melt in your mouth.
With these tips, you’ll have incredibly tasty ribs everyone will love! Enjoy your cooking!
How to Make Easy Mexican Pork Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 lbs pork ribs (baby back or spare ribs)
For the Marinade:
- 3 dried guajillo chiles, seeded and deveined
- 2 dried ancho chiles, seeded and deveined
- 1 chipotle pepper in adobo sauce
- 1 medium onion, quartered
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp ground cinnamon
- 1 tbsp apple cider vinegar
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups water or broth
- 2 tbsp vegetable oil
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and then around 2.5 to 3 hours for cooking. So, set aside roughly 3 hours for a delightful meal that pairs beautifully with rice or tortillas!
Step-by-Step Instructions:
1. Preheat and Prepare Chiles:
Start by preheating your oven to 325°F (160°C). While it’s heating up, toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes. This step is key because it brings out their rich flavors! Just make sure to keep an eye on them so they don’t burn.
2. Soak the Chiles:
Once toasted, place the chiles in a bowl and cover them with hot water. Allow them to soak for about 15 minutes until they’re softened. This helps create a smooth marinade.
3. Make the Marinade:
In a blender, add the softened chiles (along with their soaking water), chipotle pepper, onion, garlic, cumin, oregano, cinnamon, apple cider vinegar, salt, and pepper. Blend everything until you have a smooth and thick marinade. The aroma will be fantastic!
4. Brown the Ribs:
Now, heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Once hot, add the ribs and brown them on all sides—it should take about 3-4 minutes per side. Browning adds great flavor!
5. Add Marinade and Cook:
Pour the marinade over the browned ribs. Then, add enough water or broth to partially cover the ribs. Give everything a gentle stir, cover the pot with a lid or foil, and place it in the preheated oven. Cook for 2.5 to 3 hours, until the ribs are tender and practically falling off the bone.
6. Finishing Up:
Once they’re done, take the ribs out of the oven. You may want to skim off any excess fat from the sauce on top. Serve your delicious ribs hot, paired with your favorite sides like rice or warm tortillas. Enjoy every bite!
Have a fantastic time making and enjoying your flavorful Easy Mexican Pork Ribs!
FAQ for Easy Mexican Pork Ribs
Can I Use Different Cuts of Ribs?
Yes! You can use spare ribs or country-style ribs instead of baby back ribs. Just be mindful that cooking times may vary; spare ribs can take a bit longer due to their larger size and fat content.
How Can I Adjust the Spiciness of the Marinade?
If you prefer a milder flavor, you can reduce the amount of chipotle pepper or eliminate it entirely. Alternatively, you can add more chipotle adobo sauce for additional heat or a splash of hot sauce at the end for a quick kick!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the marinade and coat the ribs a day in advance. Just cover and refrigerate the coated ribs. When you’re ready to cook, let them sit at room temperature for about 30 minutes before placing them in the oven.
What’s the Best Way to Store Leftovers?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. You can reheat them gently in the oven at 250°F (120°C) or in the microwave until warmed through. Enjoy the leftovers with a side of fresh tortillas!
