Large pork ribs

Country Style Pork Ribs with Mexican Spices

I found this recipe in the Boston Globe. My (normally picky) kids and I were blown away by it-- these ribs are intensely flavored and have a great kick. They're not your standard ribs: recipe calls for boneless pork, and cooking in the oven instead of grill.

Yield: 4, with leftovers
Collections: American BBQ Pork Ribs

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Country Style Pork Ribs with Mexican Spices Recipe

Ingredients
Preparation Instructions

In a medium bowl, combine sugar, salt and all spices. Stir well.

Set oven to 300 degrees. Rub ribs all over with the spice mix. Place ribs on pan and let meat sit at room temperature for 15 minutes.

Cook ribs for 15 minutes. Turn and cook 15-25 minutes or or until a meat thermometer inserted into the meatiest part of the ribs registers 120-130 degrees. (Pork will not yet be fully cooked.) Remove pan from oven.

Turn broiler to high. Brush ribs with bbq sauce. Broil for 10 minutes, turning half way through and brushing the other side with bbq sauce.

Enjoy!

Yield: 4, with leftovers
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1 Comment

Bridget M

I used this recipe from the same source. I'm experimenting with dry rubs and don't have a feel for it yet. This was not a good blend. Spicy for our taste; didn't catch that I should use more Ancho and less Chipotle. I used mexican oregano; way too much. I used one half of Indonesia Korintje Cinnamon; I was out of Ceylon, which is what is used in Mexican cooking. Used my fav bottled sauce; it did not blend with the spices. Had a lot of spice mix left and tossed out along with the ribs. Does not happen much in our kitchen.

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