Mexican Ribs
Mexican Ribs are flavor packed ribs that are super easy to make! Marinated in a lime chilli seasoning before being oven baked then grilled.
Servings: 8
Calories: 514kcal
Equipment
- 1 Chopping board
- 1 Knife
- 1 Juicer
- 1 Jug to hold the marinade ingredients
- 1 Paper towel
- 1 Cooking spray
- 1 Baking dish
- 1 Kitchen Tongs
- 1 Mini whisk
- 1 Pastry Brush
- 1 Silicon baking rack
- 1 Baking tray with wire rack
Ingredients
Mexican marinade
- ½ cup/125ml olive oil
- ½ cup lime zest Note 5 limes
- ½ cup lime juice 5 limes
- 2 teaspoon chilli powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried coriander
- 2 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
Ribs
- 1.5 kg/3 pounds pork ribs
- 1 ½ cups enchilada sauce
Garnish (optional):
- limes cut into wedges
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5. (This step is only needed 15 mins before the ribs go into the oven, so if marinating overnight, leave till the next day).
- Limes: use a micro plane zester and chopping board to zest the limes, then juice these.
- Marinade: add the olive oil, lime zest, lime juice, chili powder, garlic powder, onion powder, paprika, dried coriander, cumin, salt and pepper to a large jug and use a mini whisk to combine.
- Ribs: remove ribs from packaging and pat dry with paper towel. Flip to the bone up side. Then fold a piece of paper towel into a square and pull the membrane off Discard this then use a sharp knife to slice the rack into individual ribs. Repeat for the other rack of ribs.
- Marinate: place individual ribs into a large bowl then pour the marinade over the top. Use tongs to toss and ensure all of the ribs are consistently coated in the marinade. Then place a layer of cling film over the top and place into the fridge. Marinade time is: optional 0 mins to 24 hours ok.
- Baking dish: spray a large baking dish with cooking oil. Then remove the ribs from the fridge, pull the cling film off and transfer the marinated ribs into the oiled baking dish. Place a layer of tin foil over the top and then place the ribs into the oven on the middle shelf.
- Bake: allow the ribs to bake for 1 hour. Then use oven mits to remove and place on a heatproof surface. Pull the foil off, use tongs to rotate each rib to the other side and then place the foil back on. Again use the oven mits to place the tray into the oven. Bake for a further hour.
- Grill/broil: change the oven setting to grill at 200°C 392°F6.
- Baste: remove the cooked ribs from the oven and transfer them using tongs to a silicon lined baking mat. Use a pastry brush to baste the ribs (liberally) with the enchilada sauce. Then place the ribs onto the top shelf of the oven and grill for 10 mins. Remove once grilled then repeat the baste and grill process for a further 10 minutes.
- Serve: once grilled remove the ribs from the oven and place on a heatproof surface. Let them sit for 2 - 3 minutes then use tongs to transfer them to a serving plate. Pop some yogurt sauce on the plate for dipping and provide napkins for the eaters.
Notes
- Serving size: this really depends on how many ribs you want per person. This is determined by the serving of the ribs as an appetizer, side or main. For starters, everyone needs at least 2 ribs!
Nutrition
Calories: 514kcal | Carbohydrates: 7g | Protein: 22g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 579mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 709IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg