New Mexican Back Ribs Food

MEXICAN-STYLE CHILLI RIBS

Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Time 2h30m

Number Of Ingredients 14

Ingredients

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

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).

Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

CROCK POT SOUTHWEST COUNTRY-STYLE RIBS

Crock Pot Southwest Country-Style Ribs image

Nicely spiced southwestern dish with the flavors of New Mexican chiles. Serve with rice or polenta, roasted zucchini with pine nuts, tortilla soup, and finish with some flan for a very lovely meal.

Provided by PalatablePastime

Categories Pork

Time 8h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 dried New Mexico chiles
2 cups boiling water
2 tablespoons oil
4 lbs pork country-style pork ribs
1 tablespoon cumin seed
10 garlic cloves, peeled
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can whole tomatoes, drained and chopped
2 tablespoons vinegar

Steps:

Soak dried New Mexican chiles in boiling water for 30 minutes.
Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside.
Brown ribs in oil in skillet over medium heat on both sides.
Place browned ribs in the bottom of the crock pot.
Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool.
Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl.
Pour mixture over ribs in crock pot.
Spread garlic cloves over the top of sauce.
Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender.
Serve ribs with sauce.

NEW MEXICAN BACK RIBS

New Mexican Back Ribs image

Here are some tips on grilling ribs that I heard. Always cook on INDIRECT heat. You could cover the ribs with a cake pan to help trap in more heat. To test for doneness do the wiggle test. Grab one of the bones and give it a wiggle and if the bone pulls away from the meat they are ready to eat. One more tip, a good rule of thumb is to buy 1 pound of ribs for every person you will be serving. Baby back ribs will have more meat on them.

Provided by Charlotte J

Categories Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs pork baby back ribs
1/4 cup chili powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons salt
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cayenne (red ground pepper)

Steps:

In a small bowl mix together all seasonigs.
Rub seasoning on all surfaces of the ribs.
Place ribs on a medium-hot grill over INDIRECT heat.
Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours.
Add charcoal as needed.
You want the grill temperature around 325-350 degrees.

Nutrition Facts : Calories 999.6, Fat 82, SaturatedFat 30, Cholesterol 275.6, Sodium 1500.5, Carbohydrate 7.2, Fiber 3.2, Sugar 1.4, Protein 56.4

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