These Easy Mexican Pork Ribs are packed with bold flavors that will make your taste buds dance! Slow-cooked to tender perfection, they are coated in a tasty spice mix that makes every bite delicious.
I love serving these ribs at family gatherings—they’re always a hit! Plus, the best part is that they practically cook themselves, allowing me to spend more time enjoying the fun with my loved ones!
Ingredients & Substitutions
Pork Ribs: I prefer baby back ribs for their tenderness, but spare ribs also work well. If you’re looking for a leaner option, consider using pork tenderloin, but it won’t have the same richness.
Dried Chiles: Guajillo and ancho chiles give depth and flavor. If you can’t find them, try using a mix of dried red pepper flakes and paprika, but adjust to taste, as they can be much spicier!
Chipotle Chile: This adds a smoky heat. If you want it milder or don’t have it, just skip it or replace it with a dash of smoked paprika for a similar flavor.
Vinegar: I like using apple cider vinegar for a hint of sweetness. White vinegar is a good substitute, but you might miss that sweet note. You can also use lime juice for a different twist!
How Do I Achieve Perfectly Tender Ribs?
Cooking ribs until tender can be a challenge, but it’s all about low and slow. Here’s how to get it right.
- Seasoning: Always season your ribs well with salt before browning them. It enhances the flavor as it cooks.
- Temperature: Keep the heat low once you cover the pot. This allows the ribs to cook evenly and become much more tender over time.
- Check Liquid Levels: Ribs need moisture. Keep an eye on the sauce; if it begins to thicken too much, add more broth or water. The sauce should be rich, but still have some liquid consistency.
- The Test: Use a fork to check doneness. If the meat pulls away easily from the bone, you’re ready to serve!
By following these tips, you’ll be on your way to making delicious, tender Mexican pork ribs that everyone will love!
Easy Mexican Pork Ribs with Bold Flavors
Ingredients You’ll Need:
For the Ribs:
- 3 to 4 pounds pork ribs (baby back or spare ribs)
For the Sauce:
- 3 dried guajillo chiles, seeded and stemmed
- 2 dried ancho chiles, seeded and stemmed
- 1 chipotle chile in adobo (optional for heat)
- 3 cloves garlic
- 1 small white onion, quartered
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 tbsp apple cider vinegar or white vinegar
- 2 cups chicken broth or water
- Salt to taste
- 2 tbsp vegetable oil or olive oil
How Much Time Will You Need?
This recipe will take approximately 15 minutes for prep and about 2 to 2 ½ hours to cook. It’s a great dish to prepare ahead of time, letting the flavors meld slowly for that delicious, tender pork!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat. Let them lightly toast for about 1-2 minutes, flipping them frequently until they smell fragrant. Be careful not to burn them! Once done, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft.
2. Make the Sauce:
After the chiles have soaked, drain them, but save that soaking liquid! In a blender, combine the softened chiles with the optional chipotle, garlic, quartered onion, cumin, oregano, smoked paprika, cinnamon, black pepper, vinegar, and 1 cup of the saved broth. Blend everything until it’s nice and smooth.
3. Prepare the Ribs:
Take the pork ribs and pat them dry. Sprinkle salt generously on both sides of the ribs for flavor. Next, in a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Brown the ribs on all sides, which should take about 3-4 minutes per side. If you have a lot of ribs, do this in batches to avoid crowding the pan.
4. Cook the Ribs:
Once the ribs are browned, pour the chile sauce over them. Add the remaining 1 cup of broth and gently stir to coat the ribs. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the ribs cook for about 2 to 2 ½ hours. Check occasionally to ensure the sauce isn’t becoming too thick; if it does, add a little more broth or water.
5. Finish and Serve:
After the cooking time, check that the ribs are tender and the meat easily pulls away from the bone. Taste the sauce and adjust the seasoning with salt if needed. Serve the ribs hot in the sauce, alongside warm white rice or tortillas to soak in the bold, flavorful sauce you just created!
Enjoy your tender, smoked, and richly spiced Mexican pork ribs with family and friends. They’re sure to be a hit!
FAQ for Easy Mexican Pork Ribs with Bold Flavors
Can I Use Other Cuts of Pork for This Recipe?
Yes! While baby back and spare ribs are recommended for their flavor and tenderness, you can also use pork shoulder or even pork chops. Keep in mind that cooking times may vary, so check for tenderness to know when they’re done!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or microwave until heated through. Adding a splash of broth can help keep them moist!
Can I Make the Sauce in Advance?
Absolutely! You can prepare the sauce a day ahead and store it in the fridge. Just reheat it before pouring it over the ribs during cooking. This can also enhance the flavors, giving you a delicious meal with minimal prep time on the day of serving!
How Can I Adjust the Spice Level?
If you prefer milder ribs, skip the chipotle chile in adobo and reduce the amount of smoked paprika. Conversely, if you want a spicier kick, feel free to add more chipotle or even a few dashes of hot sauce to taste. Adjust to your heat preference!
