Mexican Barbecue Country Style Ribs Recipes

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.

DRY RUB RIBS WITH MEXICAN SEASONING

Steps:

• Turn the oven on to 160c or equivalent.
• Line a large roasting tin with 2 layers of foil.
• Add 900g Pork Spare Ribs to a shallow mixing bowl.
• Sprinkle 2 tbsp Vegetable Oil, 1 tbsp Garlic Salt, 1 tbsp Paprika, 1 tsp Cumin, 2 tsp Dried Oregano and 2 tsp Sugar over the ribs.
• Use your hands to massage the seasonings right into the ribs.
• Tip the ribs into the lined roasting tray.
• Roast in the oven for 60 minutes.
• Prepare the garnish (optional) by topping, tailing and peeling 2 Spring Onions before finely slicing them on an angle.
• Leave the ribs to cool and rest in the tin for 5 minutes then garnish and serve warm.

BEST-EVER COUNTRY-STYLE RIBS

Steps:

• Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
• Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
• Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
• Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
• Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
• DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.

EASIEST TASTIEST BARBECUE COUNTRY STYLE RIBS (SLOW COOKER)

Steps:

• Place all ingredients in crock pot.
• Cook on low for 6 to 8 hours (Mine took about 6 hours).
• Meat starts to fall off the bones-- be careful of the small ones in the juices!