Mexican Ribs Al Fresco
Get ready to elevate your backyard barbecue game with these tender, flavor-packed Mexican Ribs Al Fresco! This recipe takes juicy pork baby back ribs to the next level by combining a smoky, spiced rub with a tangy-sweet chipotle lime glaze, delivering a perfect balance of heat, sweetness, and zest. Slowly baked until fall-off-the-bone tender and finished on the grill for a caramelized, smoky char, these ribs are a true showstopper. Garnished with fresh cilantro and served with lime wedges on the side, they bring bold Mexican-inspired flavors to your al fresco dining table. Perfect for gatherings or family dinners, this recipe is a must-try for anyone who loves barbecue with a vibrant twist.
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Recipe Information
Ingredients
- 2 racks (about 4 pounds) Pork baby back ribs
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground coriander
- 1 tablespoon Brown sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Lime juice
- 2 tablespoons Honey
- 2 tablespoons (minced) Chipotle peppers in adobo sauce
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 pieces (for serving) Lime wedges
Instructions
Remove the silver membrane from the back of the pork ribs by sliding a knife under the membrane and pulling it off with a paper towel for grip.
In a small bowl, mix olive oil, smoked paprika, ground cumin, chili powder, garlic powder, ground coriander, brown sugar, salt, and black pepper to create a spice rub.
Rub the spice mixture evenly over both sides of the ribs. Cover the ribs with foil and refrigerate for at least 1 hour, or overnight for maximum flavor.
Preheat your oven to 300°F (150°C). Place the ribs on a large baking sheet lined with foil or parchment paper. Cover tightly with foil and bake for 2.5 hours until tender.
While the ribs bake, prepare the glaze by combining lime juice, honey, and minced chipotle peppers in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally. Set aside.
Preheat an outdoor grill to medium-high heat. Brush the ribs generously with the prepared glaze.
Grill the ribs for 5–7 minutes per side, basting with additional glaze and allowing the edges to caramelize slightly. Watch closely to prevent burning.
Remove the ribs from the grill and let rest for 5 minutes. Slice into individual ribs and garnish with chopped cilantro.
Serve with lime wedges on the side for an extra burst of citrus flavor. Enjoy your Mexican Ribs Al Fresco!
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 75.1 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.7 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
