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Fiery Fall Apart Mexican Beef Ribs
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Prep Time
15m
Cook Time
2h 30m
Total Time
2h 45m
This Fiery Fall Apart Mexican Beef Ribs recipe features tender, juicy beef ribs smothered in a spicy chipotle tomato sauce. Slow-cooked until fall-apart tender, these ribs pack a flavorful punch with cumin, oregano, and orange juice. Serve with cilantro, lime wedges and Mexican green rice for a memorable meal.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Garnishes
Steps
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Notes
1. Chipotles in Adobo Sauce is dried chipotles in a dark red flavoured sauce. It comes in a can and can be purchased at Harris Farm Markets (Australia) for around $3. Leftovers keep well in the fridge for up to a month.
The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.
2. Beef short ribs are very different to pork ribs. They come in a cube-like shape and each piece has plenty of meat on it. It is really good value. Here in Australia, it is much cheaper than pork ribs, about half the price.
Sometimes beef ribs will come attached, so you just need to cut them yourself into separate pieces. If you cook it as a rack, they will take slightly longer and also because they are so tender, they might not hold their shape when you try to cut them.
I like to make large quantities of this because it will fill a baking dish. Leftovers keep really well - though I do find the spiciness loses it's kick over time, so bear that in mind with leftovers.
3. Both the chili and sauce is used in this recipe. I puree it so the chipotle blends in, but you could just finely chop it.
4.Nutrition for Ribs - Nope, the ribs arenot the healthiest dish in the world because beef ribs are a fatty cut of meat. To reduce the calories in this, just trim off as much of the excess fat as you can.
1. Brown, basmati and jasmine rice are the best substitutes, followed by medium grain rice. Short grain is too sticky for the dish but will be ok. It is not suited to risotto rice.
2. Make it vegan/vegetarian simply by substituting the broth with vegetable broth.
3.Nutrition for the Mexican Green Rice assuming 8 servings. The corn accounts for 30 calories.
The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.
2. Beef short ribs are very different to pork ribs. They come in a cube-like shape and each piece has plenty of meat on it. It is really good value. Here in Australia, it is much cheaper than pork ribs, about half the price.
Sometimes beef ribs will come attached, so you just need to cut them yourself into separate pieces. If you cook it as a rack, they will take slightly longer and also because they are so tender, they might not hold their shape when you try to cut them.
I like to make large quantities of this because it will fill a baking dish. Leftovers keep really well - though I do find the spiciness loses it's kick over time, so bear that in mind with leftovers.
3. Both the chili and sauce is used in this recipe. I puree it so the chipotle blends in, but you could just finely chop it.
4.Nutrition for Ribs - Nope, the ribs arenot the healthiest dish in the world because beef ribs are a fatty cut of meat. To reduce the calories in this, just trim off as much of the excess fat as you can.
1. Brown, basmati and jasmine rice are the best substitutes, followed by medium grain rice. Short grain is too sticky for the dish but will be ok. It is not suited to risotto rice.
2. Make it vegan/vegetarian simply by substituting the broth with vegetable broth.
3.Nutrition for the Mexican Green Rice assuming 8 servings. The corn accounts for 30 calories.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories926kcal46%
-
Fat59g2%
-
Saturated Fat18g0%
-
Carbohydrates44g2%
-
Fiber5g0%
-
Sugar7g0%
-
Protein59g2%
-
Cholesterol247mg12%
-
Sodium724mg36%
Percent Daily Values are based on a 2,000 calorie diet.