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Mexican Style Ribs with a Grilled Corn Recipe
These Mexican style ribs have an incredible flavor and the slow cooking makes them juicy and succulent. The Mexican style ribs are coated in a spice rub, which is made from garlic, cumin, chili, sugar and more, and then baked in a lime juice, wine, honey, garlic, and tomato braising liquid. This is an extra special recipe and you will be able to taste every single ingredient in this delicious ribs recipe.
The grilled corn recipe is also simple and you just have to soak the corn and then grill it until it is done. The simple flavor of the grilled corn on the cob goes wonderfully with the complex spice flavors in the Mexican style ribs recipe.
If the day is nice and you want to cook outdoors, this is a perfect recipe. As the ribs cook slowly in the oven, you can grill the corn on the cob and everyone can enjoy this finger-lickin' good Mexican food outdoors in the sun. You can also use an indoor grill to cook the corn if the weather is not so good, of course.
Spicy Mexican Ribs with Grilled Corn on the Cob
Ingredients -
2 racks baby back ribs or spare ribs
½ teaspoon oregano
½ teaspoon dried onion
½ teaspoon chipotle powder
½ teaspoon cumin
½ teaspoon taco seasoning
½ teaspoon garlic powder
1 tablespoon salt
6 tablespoons light brown sugar
1 tablespoon ancho chili powder
½ cup lime juice
½ cup white wine
1 tablespoon hot sauce
2 tablespoons red wine vinegar
2 crushed cloves garlic
1 tablespoon honey
1 tablespoon tomato paste
4 ears corn
Preparation:
Combine the oregano, dried onion, chipotle powder, cumin, taco seasoning, garlic powder, salt, light brown sugar and ancho chili powder to make a spice rub and apply it to the ribs.
Wrap the ribs in aluminum foil and chill them in the refrigerator overnight.
Preheat the oven to 250 degrees F.
Stir together the lime juice, wine, hot sauce, red wine vinegar, garlic, honey and tomato paste to make a braising liquid.
Microwave it for a minute, then shake, to ensure everything is combined well.
Add half this liquid to the foil packets containing the ribs and bake the ribs.
If you are using baby back ribs, they will need about 2 and a half hours.
If you are using spare ribs, they will need about 4 and a half hours.
Soak the unshucked ears of corn in water after cleaning off any dirt.
Let them soak for an hour or until the water penetrates the husks.
Grill them over very hot coals, turning them occasionally so they do not burn.
This will cause the husks to steam the corn.
The corn is ready when the husks are no longer green.
Drain the braising liquid from the ribs into a pot and reduce it over a high heat by half.
Pour this liquid into a bowl and brush some of it over the ribs.
Broil the ribs for a minute until the glaze bubbles, then cut them up and toss them in the rest of the sauce.
Serve the ribs with the corn.
(Serves 4)
Photo Description:
What a feast for the eyes this Mexican style ribs and grilled corn recipe is, especially if you serve it with the grilled tomatoes and other colorful ingredients shown in the photo. Ribs can be flavored with anything and perhaps you have tried using Chinese flavors on your ribs or a smoky barbecue sauce. Using a Mexican spice rub and then a Mexican flavored braising liquid infuses these wonderful ribs with so much traditional Mexican flavor and gives them a mouthwatering taste. This is one of the easiest grilled corn on the cob recipes too.
