Mexican Country Ribs Food

BBQ COUNTRY STYLE RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

SIMPLE COUNTRY RIBS

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover.
• Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate.
• Remove spareribs from the stock pot, and place on the prepared grill.
• Use the barbeque sauce in the saucepan to baste ribs while cooking.
• Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

ITALIAN COUNTRY STYLE RIBS

Steps:

• Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE

Steps:

• Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
• In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
• Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
• Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
• Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

SIMPLE COUNTRY RIBS

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

MEXICAN RIBS

Steps:

• In a Dutch oven, brown the chorizo, onions& garlic.
• Drain any fat and add the ribs with the sausage.
• Stir in the undrained tomatoes, jalapeno peppers and oregano.
• Simmer covered for about an hour (ribs should be tender).
• Add zucchini and the sweet peppers simmer covered for about 8 minutes.
• Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
• Skim off any fat& pour the juices into a 2 cup measuring cup.
• Add enough water so the juices measure 2 cups.
• Return juices to the pan.
• Mix the flour with the 1/3 cup cold water then stir into the pan juices.
• Cook until thickened, stir in the olives and cook 1 minute more.
• Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.

MEXICAN BARBECUE COUNTRY STYLE RIBS

Steps:

• Rub the ribs with chili powder and cajun spice.
• Place oil in frying pan and brown ribs on all sides.
• while browning ribs take casserole dish and line with foil so you can seal ribs in dish with foil.
• when ribs are browned place in casserole dish.
• pour BBQ sauce over ribs.
• pour 1 cup of salsa over ribs.
• chop onions and peppers and saute in same pan as ribs.
• place onions and peppers over and around ribs.
• mix red wine and worcestershire sauce to deglaze pan and pour over ribs.
• add water to dish.
• open can of tomatoes and pour over meat.
• fold foil over so you seal the dish.
• bake in oven at 375 for about 1 1/2 to 2 hours.
• check ribs after 1 1/2 hours and add a little more water if needed.
• heat sauerkraut in pot
• The meat should fall off when checked with fork.
• when done remove meat from dish and use the sauce in dish over meat or potatoes.
• Serve with your favorite veggie and salsa on the side and sauerkraut.

MEXICAN COUNTRY RIBS

Steps:

• 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
• 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
• 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
• 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.

SPICY SLOW-COOKED COUNTRY RIB TACOS

Steps:

• For the barbecue sauce: In the bowl of a blender, combine the ketchup, apple cider vinegar, molasses, mustard, garlic, chipotles and sauce and onion. Season generously with salt and pepper. Blend until smooth.
• For the ribs: In a small bowl, combine the garlic powder, paprika, brown sugar, cayenne, chili powder, 2 tablespoons salt and 2 teaspoons black pepper. Sprinkle the ribs with the rub on all sides.
• In a skillet, warm the olive oil over medium-high heat. When shimmering, add the ribs and brown on all sides, working in batches if necessary. Transfer to a slow cooker.
• Add the barbecue sauce, Mexican oregano and enough chicken stock to come halfway up the ribs. Set the slow cooker to high and cook, 8 to 10 hours. Remove the ribs and shred the meat into bite-sized pieces. (Discard the fat.) Taste the sauce and adjust the seasoning if necessary. Whisk to combine (the sauce may separate during cooking) and transfer to a serving bowl.
• Construct tacos by spreading the tortillas with sauce and topping with pork, cucumbers, avocado wedges, cabbage, Cotija, radishes, pico de gallo and cilantro. Serve immediately with lime wedges.

CHILEAN COUNTRY RIBS

Steps:

• Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
• Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
• Prepare a medium-hot fire in a grill.
• Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
• Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.

ITALIAN COUNTRY STYLE RIBS

Steps:

• In dutch oven or electric fry pan put 2 Tbsps oil and sear ribs on all sides.
• Remove ribs from pan.
• Saute onion, garlic and green peppers in same pan.
• Put ribs back in pan.
• Mix spaghetti sauce, water, sugar and Worcestershire sauce.
• Pour over ribs, cover and simmer on medium low heat for about 1 to 1-1/2 hours or until cooked through and tender.
• Serve with rice or egg noodles and a vegetable.

COUNTRY RIB DELIGHT

Steps:

• Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
• In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.
• Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

TANGY COUNTRY-STYLE RIBS

Steps:

• Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).