Oaxacan Style Pork Ribs Recipes

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

OAXACAN-STYLE PORK RIBS

Steps:

• Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
• Combine the garlic, thyme, oregano, marjoram, salt, cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill; process to a smooth paste, adding more water, if needed.
• Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
• Preheat grill to medium; when ready to cook, season the ribs with salt; oil the grill grate, then arrange the ribs on the hot grate, meaty side down.
• Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
• Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
• To make the salsa--cut tomatoes, onion, and chiles into 1/4-inch dice (you can soften the bite of the chiles by scraping out the veins and seeds); combine in a serving bowl.
• Add in cilantro, lime juice, and salt; toss to mix; adjust seasoning to taste by adding more lime juice or salt.

TASTY PORK RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low until meat is tender, 6-7 hours.

OAXACAN-STYLE PORK RIBS

Steps:

• Salsa Mexicana (recipe follows)1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a roasting pan.2. Combine the garlic, thyme, oregano, marjoram, 2 teaspoons salt, the cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill and process to a smooth paste, adding more water, if needed. Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.3. Preheat the grill to medium.4. When ready to cook, season the ribs with salt. Oil the grill grate, then arrange the ribs on the hot grate, meaty side down. Grill the ribs until nicely browned and cooked through, 30 to 40 minutes in all, turning once or twice with tongs (see Note). 5. Cut the racks into sections of 2 or 4 ribs for serving. Pass the Salsa Mexicana.Serves 4Note: You'll probably get flare-ups-especially as the fat melts in the beginning. Control them by moving the ribs around on the grate or by squirting the fire a few times with a water pistol.

MEXICAN-STYLE CHILLI RIBS

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).

COUNTRY-STYLE PORK RIBS

Steps:

• Combine the first four ingredients; stir to dissolve sugar. Pour into a 2-gal. resealable plastic bag; add ribs and turn to coat. Seal bag; refrigerate overnight, turning occasionally. Drain and discard marinade. , Grill, covered, over medium heat, turning occasionally, for 30-40 minutes or until juices run clear.