These Easy Mexican Pork Ribs are packed with bold flavors that will make your taste buds dance! With a mix of spices and a sweet glaze, these ribs are tender and delicious.
Cooking them is a breeze! Just marinate, bake, and enjoy. I love serving them with some fresh tortillas—it’s the perfect party dish. Get ready to impress your friends! 🎉
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs or spare ribs work well. If you’re looking for a leaner option, you could use pork tenderloin, though it won’t have the same richness.
Chiles: Guajillo and ancho chiles are perfect for rich flavors. If they’re unavailable, you can use dried pasilla chiles for a similar taste or even chili powder in a pinch, but adjust the quantity to taste.
Chipotle: This adds heat and smokiness. If you want a milder version, just skip it or replace it with a bit of smoked paprika instead.
Spices: I love using Mexican oregano for its unique flavor, but regular oregano works too. If you don’t have smoked paprika, regular paprika is fine, though you’ll miss out on some of that lovely smokiness!
How Do I Get the Perfect Sauce for My Ribs?
Making a rich and flavorful sauce is key to delicious ribs! After toasting your chiles, ensure you soak them until they’re soft—this helps release their amazing flavors.
- In your blender, combine the soaked chiles, onion, garlic, and spices for a well-balanced sauce.
- Adjust the consistency by adding more broth if it’s too thick—aim for a smooth texture that will coat your ribs beautifully.
Always taste your sauce before pouring it over the ribs. You can add more salt or vinegar if needed. It should have a nice balance between spicy, sweet, and tangy!
Easy Mexican Pork Ribs with Bold Flavors
Ingredients You’ll Need:
For the Ribs:
- 2 racks of pork ribs (about 3-4 pounds total)
For the Sauce:
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle chile in adobo sauce (optional for heat)
- 1/2 medium onion, roughly chopped
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar or white vinegar
- 2 tablespoons tomato paste
- 2 cups chicken broth or water
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or canola oil
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and about 3 hours of cooking time. You’ll spend some time making the sauce and cooking the ribs slowly until they are tender and full of flavor. This makes a fantastic meal with little hands-on time—perfect for a weekend gathering or family dinner!
Step-by-Step Instructions:
1. Preparing the Chiles:
Start by heating a dry skillet over medium heat. Carefully toast the guajillo and ancho chiles for about 1-2 minutes on each side until they release their fragrant aroma but aren’t burned—just watch them closely! After toasting, remove them from heat and soak them in hot water for about 15 minutes until they’re nice and soft.
2. Making the Sauce:
Once the chiles are soft, drain them. In a blender, combine the softened chiles along with the chipotle (if using), chopped onion, garlic cloves, ground cumin, oregano, smoked paprika, cinnamon, vinegar, tomato paste, and the chicken broth or water. Blend everything together until you have a smooth and rich sauce. Don’t forget to taste it and season with salt and pepper as you like!
3. Preparing the Ribs:
Now, rinse your pork ribs under cold water and pat them dry with paper towels. Lightly season the ribs with salt and freshly ground black pepper. If you prefer, cut the racks into smaller sections for easier handling and serving.
4. Browning the Ribs:
Heat the vegetable or canola oil in a large skillet or Dutch oven over medium-high heat. Carefully add the ribs and brown them on all sides for about 3-4 minutes per side until they have a nice caramelized color. This step adds extra flavor and helps to seal in the juices.
5. Cooking the Ribs in Sauce:
After browning, transfer the ribs into a large baking dish, or you can keep them in the Dutch oven. Pour the flavorful chile sauce all over the ribs, making sure they are well coated. Cover the dish tightly with foil or a lid to lock in the moisture.
6. Baking:
Preheat your oven to 300°F (150°C). Bake the ribs covered for about 2.5 to 3 hours. You want them to be super tender so that the meat pulls away easily from the bone—just perfect!
7. Finish and Serve:
After the initial baking time, take the foil off and raise the oven temperature to 400°F (200°C). Bake the ribs for another 10-15 minutes, allowing the sauce to thicken and slightly caramelize on top. After that, it’s time to serve! Enjoy these hearty ribs hot with a side of white rice, warm tortillas, or any of your favorite sides.
These Mexican pork ribs are richly flavored with smoky and mildly spicy chiles and aromatic spices, delivering bold taste in an easy-to-make dish. Enjoy every bite!
FAQ for Easy Mexican Pork Ribs with Bold Flavors
Can I Use Different Types of Ribs?
Absolutely! While this recipe is great with baby back or spare ribs, you can also use country-style ribs or even pork tenderloin. Keep in mind that cooking times may vary, so adjust accordingly based on the cut you choose.
What Can I Substitute for the Dried Chiles?
If you can’t find guajillo or ancho chiles, dried pasilla chiles work well as a substitute. Alternatively, using chili powder or a mix of paprika and cayenne can mimic some of the flavors, but you’ll want to adjust the amounts to avoid overpowering the dish.
How Can I Make the Sauce Less Spicy?
If you’d like a milder sauce, simply omit the chipotle chile or reduce the quantity of dried chiles. You can also add a bit of honey or brown sugar to balance out the heat with sweetness.
How Do I Store Leftovers?
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F (175°C) until warmed through. You can also microwave them, though the oven will keep them juicier.
