Mexican Style Spareribs Oven Baked Recipes

OVEN-ROASTED SPARE RIBS

Steps:

• In a large bowl whisk together the marinade ingredients and set aside.
• Clean and prep the ribs, remove the membrane on the underside of the racks.
• Slice the racks lengthwise along the bone into individual ribs.
• Place the ribs into the bowl with the marinade and spread it all over the ribs. Cover and refrigerate overnight.
• Place ribs on a sheet tray and broil, flipping once until nicely browned, about 5 minutes a side.
• Lower the oven temperature to 350º and continue cooking ribs for about 35 to 40 minutes, turning once, until cooked through. Garnish with reserved scallions and serve immediately.

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

MEXICAN COUNTRY RIBS

Steps:

• 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
• 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
• 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
• 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.

MEXICAN-STYLE SPARERIBS (OVEN-BAKED)

Steps:

• Preheat oven to 350 degrees F. In blender, combine cilantro, onion, garlic, pickled jalapeño, lime and orange juices, tequila, oil, sugar, and oregano and puree until smooth. Place spareribs in nonreactive roasting pan just large enough to hold them in single layer. Pour cilantro mixture over ribs, turning to coat well. Roast, turning ribs twice, 1 hour 30 minutes. Turn oven control to 450 degrees F and roast ribs until very tender and richly colored, about 20 minutes longer. Transfer ribs to warm platter. Skim and discard fat from sauce remaining in pan and spoon sauce over ribs.