Mexican Ribs Al Fresco Recipes

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.

COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)

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.