New Mexican Back Ribs
Indulge in the smoky, spicy, and irresistibly tender flavors of New Mexican Back Ribs, a dish inspired by the rich culinary traditions of the Southwest. These fall-off-the-bone pork back ribs are seasoned with a bold rub featuring New Mexican chili powder, smoked salt, and a hint of cumin, then slow-cooked to perfection for the ultimate juicy bite. A tangy-sweet glaze crafted from honey, apple cider vinegar, and a dash of liquid smoke adds layers of caramelized richness, creating a sticky, finger-licking finish. Perfectly suited for both oven and grill, this recipe is the ideal centerpiece for any BBQ gathering or cozy dinner. Serve these ribs with extra sauce on the side for a quintessentially southwestern feast your guests won’t forget.
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Recipe Information
Ingredients
- 3 pounds Pork back ribs
- 2 tablespoons New Mexican chili powder
- 1 tablespoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Smoked salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 cup Apple cider vinegar
- 3 tablespoons Honey
- 1 cup Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Liquid smoke
Instructions
Preheat your oven to 275°F (135°C).
Peel the silver skin membrane off the back of the pork ribs. This ensures tender and flavorful meat.
In a small bowl, combine the New Mexican chili powder, paprika, ground cumin, garlic powder, onion powder, smoked salt, and ground black pepper.
Rub the spice mixture over the ribs, making sure to coat all surfaces evenly. Drizzle the olive oil over the ribs and massage it into the seasonings.
Wrap the ribs tightly in aluminum foil and place them on a baking sheet, meat-side up.
Bake the ribs in the oven for 2.5 hours. This allows them to cook low and slow, ensuring tender meat that falls off the bone.
While the ribs are baking, prepare the glaze. In a small saucepan, combine the apple cider vinegar, honey, ketchup, brown sugar, Worcestershire sauce, and liquid smoke.
Bring the sauce to a simmer over medium heat, stirring frequently, until it thickens slightly, about 10 minutes. Set aside.
After 2.5 hours of cooking, remove the ribs from the oven and carefully unwrap them.
Increase the oven temperature to 425°F (220°C) or preheat your grill to medium-high heat.
Brush the prepared glaze generously over the ribs on both sides.
Place the ribs back in the oven or on the grill. Cook for an additional 20-30 minutes, basting with the glaze every 10 minutes, until the ribs are caramelized and slightly charred.
Remove the ribs from the heat and let them rest for 5-10 minutes before slicing.
Serve warm with extra glaze on the side and enjoy your New Mexican Back Ribs!
Nutrition Facts
Calories |
4826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.7 g | 448% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 115.7 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4627 mg | 98% | |
*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.
