Pork Baby Back ribs generously basted in a homemade red chile sauce, hot, out of your oven! It could not get any easier! The red chile sauce alone can be used for so many other recipes. This pork baby back rib recipe yields a tender and moist rib. Good enough to pick up and eat or even better build the ultimate pork rib tacos!
Mix it up in the kitchen and create your own unique barbeque sauce!
Just because you don’t have a grill doesn’t mean you cannot enjoy some delicious ribs!
Tacos are served with a fresh guacamole, frijoles de olla, pickled red onions and salsa de mesa. All of these recipes can be found on the blog. Don’t forget the fresh lime and cilantro!
Pork Baby Back Ribs
Easy baby back pork ribs, hot, out of your oven!
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Servings: 4 Servings
Ingredients
Ingredients
- 2 1/2 pound rack of pork baby back ribs
- basic pork rub seasoning to taste
- salt to taste
- fresh cracked pepper to taste
- For Sauce
- 6 guajillo peppers
- 6 chile morita
- 3-4 cloves garlic
- 1/3 section of white onion
- 2 roma tomatoes
- 2 cups cooking water for blending
- 1 tsp oregano
- 2-3 tablespoons of piloncillo or dark brown sugar
- 3 tablespoons oil
Instructions
Directions
- Place the ribs on a baking sheet that has enough foil to wrap the ribs, meat side down. With a small, sharp knife, pierce some small holes into the skin on ribs. Season on both sides with a basic pork rub, salt and fresh cracked pepper. With the meat side down, wrap the ribs tightly in the foil paper.
- Let the ribs sit while you prepare the sauce.
- In a pot, add the guajillos, moritas, garlic, onion and roma tomatoes. Cover generously with water. Bring to a boil, then reduce to a simmer. Continue cooking for 10 minutes. Remove from heat ans let cool.
- After about 20 minutes, using a slotted spoon, add all of the ingredients from the pot to the blender. Add 2 cups of cooking water, oregano. Also add salt and pepper to taste. Blend on high until smooth. Scrape down the sides and blend on high for 40 more seconds. Taste for salt. Strain the sauce using a wire mesh strainer, into a bowl.
- At medium heat, preheat 3 tablespoons of oil in a large pot at medium heat for 3-5 minutes. Pour in the strained sauce. Add the 3 tablespoons of piloncillo.Reduce heat and cover. Taste for salt as it reduces.Cook the sauce for 25-30 minutes or until it reduces and becomes thick.
- Preheat oven to 250 degrees F. When ready transfer ribs on baking sheet to the oven. Roast for 2 hours at that temperature.
- After two hours, remove ribs from the oven. Turn oven temperature up to 350 degrees F. Open up the ribs. Carefully drain the liquid from ribs and then flip over with meat side up.
- To a bowl, add 1 1/2 cups of the reserved sauce that you prepared. Brush the ribs generously with sauce from the bowl. Place back into the oven. Roast for 10 minutes. Repeat basting 3-4 more times. Each time leaving the ribs in for 10 minutes. Remove from the oven and let sit for 10 minutes before slicing.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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I have made this recipe twice in the passed two weeks. It was definitely a hit in our household. This is the Mexican take on barbeque sauce and it is delicious. Thank you so much for sharing!
Shelbly, that’s wonderful! I love to hear this! Yes, definitelty a Mexican twist on barbeque sauce. Enjoy!