Recipe for Tex-Mex Spare Ribs (Costillas de cerdo estilo Tex Mex)

There are many Tex-Mex spare ribs recipes on the internet; what basically qualifies these ribs as Tex-Mex in this case would be the ingredients chosen and a recipe that recreates this southern styled flavour without being a mexican recipe; this one is all american...

Tex-Mex Ribs recipe

Ingredients for 4 guests:

* 4 lb. of pork ribs
* 2 cups ketchup
* 1 clove garlic, minced
* 2 tablespoons soy sauce
* 3 tablespoons honey
* 2 tablespoons olive oil
* 1 and 1/2 cup long grain white rice
* 1 can (12 oz.) red kidney beans, drained
* 1 cup canned white corn, drained
* 2 Tablespoons butter
* 2 tablespoons unsalted peanuts
* 2 sprigs fresh cilantro, washed and chopped
* 1 Tablespoon Tabasco or two tablespoon Frank's
* 2 tablespoons vinegar
* 1 teaspoon Worcestershire
* 1 Teaspoon Cumin
* Salt and pepper

Preparation time: 40 minutes | Cooking time: 30 minutes | Rest: 60 min | Total time: 130 minutes


1) Boil the ribs in salted water for 30 minutes. Drain, let them cool down and cut them in 1 bone units.

2) In a bowl, combine garlic, ketchup, cumin, soy sauce, vinegar, Worcestershire, honey, olive oil, salt and pepper. Stir well. Mix the ribs in that barbecue sauce we just did and make them marinate for 1 hour.

3) The best idea of course is to roast the ribs on the grill or barbecue; for the rest of us with an oven, here is a way to come pretty close. Save the remaining marinade we used to marinate the ribs, although the ribs must be entirely coated in it. Preheat the oven, at broil setting. Arrange the ribs on an aluminum foil lined baking dish and roast for 30 minutes, turning pieces occasionally until they caramelize.

Serve this rice with the Tex-Mex Ribs and some of the marinade we did at step 2...

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