These Easy Mexican Pork Ribs are tender and packed with flavor! Marinated in spices, they are perfect for a fun dinner. Just pop them in the oven and let the magic happen!
Serving these ribs with warm tortillas and a side of fresh salsa is my favorite. It’s like a fiesta on a plate! 🌮 Who doesn’t love a good finger-licking meal?
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are great for tenderness, but spare ribs are a flavorful option too. If you need a leaner choice, try boneless pork loin or even chicken thighs for a different twist.
Dried Chiles: Ancho and guajillo chiles add authentic flavors. If they’re hard to find, try using chipotle for a smoky heat or a mix of paprika and cayenne pepper for a similar taste.
Vinegar: The vinegar adds acidity to balance flavors. I use apple cider vinegar, but white wine vinegar works well too. Just ensure it’s not too strong for your taste!
Broth: Beef broth gives depth, but you can easily swap in chicken broth or even vegetable broth for a lighter flavor. Homemade is always a plus, but store-bought is fine too!
How Do I Get Tender Ribs?
Getting tender ribs is all about the cooking time and temperature. Slow and low is the best method! Here’s how to achieve that perfect tenderness:
- Start by searing the ribs to lock in flavor. Make sure they’re a nice golden brown.
- Cover the ribs tightly in the oven to keep them moist. This helps break down the meat fibers.
- Cook the ribs for 2 to 2.5 hours at 325°F (160°C). Check near the end; they should be tender and juicy. A fork should easily tear the meat off the bone!
Remember, patience is key! Letting them cook slowly will give you the fall-off-the-bone experience you’re aiming for.
Easy Mexican Pork Ribs
Ingredients You’ll Need:
- For the Ribs:
- 2 lbs (900g) pork ribs, cut into individual ribs
- For the Chile Sauce:
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 3 cloves garlic
- 1/2 medium white onion, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1 tbsp apple cider vinegar or white vinegar
- 1 cup beef or chicken broth
- 2 tbsp olive oil or vegetable oil
- Salt to taste
- Optional garnish: fresh cilantro or lime wedges
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and then 2 to 2.5 hours to bake in the oven. So, plan for around 2 hours and 45 minutes total, making it super easy to prepare while you relax or get other things done in the kitchen!
Step-by-Step Instructions:
1. Preparing the Chiles:
Start by placing the dried ancho and guajillo chiles in a bowl. Cover them with hot water and let them soak for about 15 minutes until they are soft and ready to blend.
2. Making the Chile Sauce:
Once the chiles are soaked, drain them and transfer them to a blender. Add the garlic, chopped onion, cumin, oregano, black pepper, cinnamon, vinegar, and broth to the blender. Blend everything together until it turns into a smooth, rich dark sauce. If the sauce is too thick, add a bit of water until you reach a suitable consistency.
3. Preparing the Ribs:
Rinse your pork ribs and pat them dry with paper towels. Generously season the ribs with salt to boost the flavor and keep everything delicious.
4. Searing the Ribs:
Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat. Once the oil is hot, add the ribs and brown them on all sides — this should take about 3 minutes per side to achieve a nice golden color.
5. Cooking the Ribs in Sauce:
Now, it’s time to pour that flavorful chile sauce over the seared ribs in the skillet. If you prefer, you can transfer them to a baking dish and pour the sauce over as well. Make sure they are covered tightly with foil for a moist cooking environment.
6. Baking:
Preheat your oven to 325°F (160°C). Place the covered ribs in the oven and let them bake for about 2 to 2.5 hours. Stay patient! They’re done when they are tender and the meat is pulling away from the bones.
7. Serving:
Once the ribs are ready, take them out of the oven and serve them hot. Spoon the delicious sauce over the top and enjoy them with steamed white rice, warm tortillas, and a squeeze of fresh lime on the side. Garnishing with fresh cilantro adds a lovely touch!
Your dish is now complete, offering tender pork ribs infused with smoky, aromatic Mexican chile flavors. A perfect hearty dinner that’s easy to prepare and sure to impress!
FAQ for Easy Mexican Pork Ribs
Can I Use Fresh Chiles Instead of Dried?
Absolutely! If you prefer fresh chiles, you can substitute them. Use about 4-5 fresh poblano or jalapeño chiles for a similar flavor profile, adjusting to your taste. Just remember to roast and peel them first for the best results!
What Can I Substitute for Pork Ribs?
If you’re looking for alternatives, you can use beef short ribs or even chicken thighs, though cooking times may vary. Make sure to adjust the cooking duration to ensure the meat is tender, especially with different cuts!
How Do I Store Leftovers?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or in the oven at a low temperature to keep them moist. Adding a splash of broth can help if they seem dry!
Can I Freeze These Ribs?
Yes, these ribs freeze beautifully! Let them cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating for best results!
