Tequila Braised Country Style Ribs
Elevate your comfort food game with these irresistible Tequila Braised Country-Style Ribs! Perfectly seasoned and seared pork ribs are slow-braised in a rich, flavor-packed sauce made with tangy tequila, savory chicken broth, and a bold blend of smoked paprika, cumin, and oregano. As they simmer in the oven, the meat becomes fall-apart tender while the sauce reduces to a luscious, citrus-kissed finish with a splash of fresh lime juice. Ideal for a cozy dinner or entertaining guests, these tender ribs are a standout dish that pairs beautifully with mashed potatoes, rice, or roasted vegetables. Add a sprinkle of fresh cilantro for a touch of brightness, and get ready to savor a dish that’s as comforting as it is unique. Perfect for fans of slow-cooked meals and robust flavors, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 lbs country-style pork ribs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 cup tequila
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the country-style pork ribs dry with paper towels and season them on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat.
Sear the ribs in batches, ensuring not to overcrowd the pot. Brown each side for about 3-4 minutes. Remove the ribs and set them aside.
Reduce the heat to medium and add the diced yellow onion to the pot. Sauté for 5-7 minutes until softened and slightly golden.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Pour in 1 cup of tequila and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any brown bits for flavor. Simmer for 2 minutes to slightly reduce the tequila.
Stir in 2 cups of chicken broth, 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Mix well to combine.
Return the ribs to the pot, nestling them into the sauce so they are mostly submerged.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the ribs are fork-tender and the sauce has thickened.
Remove the pot from the oven and stir in 2 tablespoons of lime juice for a bright finish.
Garnish with freshly chopped cilantro (if desired) and serve with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 780 mg | 17% | |
*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.
