COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)
These pork ribs are simmered in an amazing red salsa that will have you licking your fingers!
Provided by carissa
Categories Main Course
Number Of Ingredients 9
Steps:
- Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
- Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
- Once the water is gone. The ribs will continue to cook in their own fat,
- Let the ribs brown in their own fat.
- Put the chilies and tomatoes in a pot and cover with water.
- Bring to a boil over medium heat.
- Boil for about 10 minutes.
- Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
- Blend the salsa well.
- Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
- Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.
- Serve with white rice and corn tortillas.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 27 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
HONEY CHIPOTLE RIBS
Honey Chipotle Ribs recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Provided by Pati Jinich
Categories Main Course
Time 2h35m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
- Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
- When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
- Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.
MEXICAN RIBS
You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos recipe#12298. They are perfect. Serve with a side salad and maybe some rice.
Provided by Bergy
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 828.7, Fat 63.9, SaturatedFat 24.2, Cholesterol 196.2, Sodium 779.9, Carbohydrate 17.6, Fiber 4, Sugar 7.3, Protein 45.1
NEW MEXICAN BACK RIBS
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
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
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
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
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