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
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
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