Spicy Mexican-Style Barbecue Country Ribs with Sauerkraut
Indulge in the mouthwatering flavors of these Spicy Mexican-Style Barbecue Country Ribs, perfect for any family gathering or casual weeknight dinner. This recipe combines tender, juicy country-style pork ribs with a zesty medley of chunky salsa, seasoned diced tomatoes, and a kick of Mexican chili powder, bringing a unique twist to traditional barbecue. With a symphony of flavors from sautéed green peppers and onions, all simmered in a rich blend of Worcestershire sauce and red wine, this dish promises to tantalize your taste buds. Serve alongside a vibrant sauerkraut for a delightful contrast that your family will love more than the usual BBQ sides. Don’t be fooled by the ingredients; every bite harmonizes into a mouthwatering experience that’s well worth the effort.
4 - 8
Servings
N/A
Calories
13
Ingredients
Ingredients
Country-style pork ribs
4 - 8 (uncooked)
Chunky salsa
16 ounces (ready to use)
Mexican chili powder
1/4 cup (spice blend)
Diced tomatoes (Mexican style)
1 (16 ounce) can (drained)
Green peppers
2 (chopped)
Onion
1 large (chopped)
Worcestershire sauce
2 tablespoons (liquid)
Red table wine
2 cups (optional)
Water
1/2 cup (as needed)
Cajun spices
1/2 cup (spice blend)
Olive oil
2 tablespoons (for browning)
Sauerkraut
1 (27 ounce) can (warmed (optional))
Barbecue sauce
1 cup (ready to use)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a small bowl, combine the chili powder and cajun spices. Rub the mixture evenly over the country-style pork ribs to coat them well.
3
Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the ribs and brown them on all sides, about 3-4 minutes per side.
4
While the ribs are browning, prepare a casserole dish by lining it with aluminum foil, allowing enough overhang to seal the dish later.
5
Once browned, transfer the ribs to the prepared casserole dish.
6
Pour the barbecue sauce and 1 cup of chunky salsa evenly over the ribs.
7
Chop the onion and green peppers. In the same frying pan used for the ribs, sauté the chopped vegetables until softened, about 5 minutes. Spread the sautéed onions and peppers over and around the ribs in the casserole dish.
8
Using the same frying pan, add the red wine and Worcestershire sauce to deglaze, scraping up any browned bits. Pour this mixture over the ribs.
9
Add 1/2 cup of water to the casserole dish, then top everything with the can of seasoned diced tomatoes, spreading them evenly over the ribs.
10
Take the overhanging foil and fold it over the ribs to seal the dish thoroughly.
11
Bake in the preheated oven for 1.5 to 2 hours, checking for doneness at the 1.5-hour mark. Add a little more water if needed to keep the ribs moist.
12
Meanwhile, heat the sauerkraut in a pot over medium heat, stirring occasionally until warmed through.
13
When the ribs are done, the meat should easily fall off the bone when tested with a fork. Remove the ribs from the casserole dish and serve drizzled with the savory sauce from the dish.
14
For a balanced meal, enjoy these succulent ribs with your favorite vegetable and a side of salsa and sauerkraut.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Mexican-Style Barbecue Country Ribs?
They are a unique twist on traditional barbecue featuring tender country-style pork ribs simmered with chunky salsa, Mexican chili powder, red wine, and sautéed vegetables, served with a side of sauerkraut.
What cut of meat is used in this recipe?
The recipe calls for 4 to 8 pieces of uncooked country-style pork ribs.
At what temperature should I set my oven?
Preheat your oven to 375°F (190°C) before baking the ribs.
What spices are used for the rib rub?
The ribs are coated in a mixture of 1/4 cup Mexican chili powder and 1/2 cup Cajun spices.
How long do the ribs need to bake?
The ribs should bake for 1.5 to 2 hours, or until the meat easily falls off the bone.
Should the ribs be browned before baking?
Yes, browning the ribs in olive oil for 3-4 minutes per side helps lock in flavor before they go into the oven.
How do I prepare the casserole dish?
Line the dish with aluminum foil, leaving enough overhang so you can fold it over and seal the ribs inside during baking.
What kind of salsa is recommended?
The recipe suggests using 16 ounces of ready-to-use chunky salsa.
Which vegetables are added to the dish?
The recipe includes 2 chopped green peppers and 1 large chopped onion, both sautéed before being added to the casserole.
How do I make the deglazing liquid?
Add 2 cups of red table wine and 2 tablespoons of Worcestershire sauce to the frying pan used for the ribs, scraping up the browned bits.
Is the red wine mandatory for this recipe?
No, the red table wine is listed as an optional ingredient.
What type of canned tomatoes should I use?
Use one 16-ounce can of Mexican-style seasoned diced tomatoes, drained.
Why is water added to the casserole dish?
1/2 cup of water is added to provide moisture and create steam within the foil-sealed dish while baking.
How do I know when the ribs are finished cooking?
The meat is done when it is tender enough to fall off the bone when tested with a fork.
How do I prepare the sauerkraut?
Warm the canned sauerkraut in a pot over medium heat, stirring occasionally until it is heated through.
What is the best way to serve these ribs?
Serve the ribs drizzled with the savory sauce from the casserole dish, accompanied by the warmed sauerkraut and a side of salsa.
How many people does this recipe serve?
This recipe is designed to provide approximately 4 to 8 servings.
Can I add more water during the baking process?
Yes, check the ribs at the 1.5-hour mark and add a little more water if they appear to be drying out.
What kind of barbecue sauce should I use?
The recipe calls for 1 cup of ready-to-use barbecue sauce; you can use your favorite brand or flavor.
Does this recipe include oil?
Yes, it uses 2 tablespoons of olive oil specifically for browning the ribs.
Is the sauerkraut served inside the casserole?
No, the sauerkraut is heated separately and served as a side dish to contrast the spicy BBQ flavors.
Can I substitute the Mexican chili powder?
While Mexican chili powder is preferred for the specific flavor profile, you can use regular chili powder if needed.
What should I do with the sautéed onions and peppers?
Once softened, spread them over and around the ribs in the casserole dish before adding the liquids.
Is this a spicy dish?
Yes, the combination of Mexican chili powder, Cajun spices, and seasoned tomatoes gives this dish a significant kick.
Should the diced tomatoes be added with their liquid?
The recipe specifies that the diced tomatoes should be drained before being added.
Do I need to cover the dish with a lid?
Instead of a lid, use the overhanging aluminum foil to fold over the ribs and seal the dish thoroughly.
What is the role of Worcestershire sauce?
It is used along with red wine to deglaze the pan and add a rich, savory depth to the sauce.
Can I use boneless country-style ribs?
Yes, both bone-in and boneless country-style ribs will work well for this slow-baking method.
How long does it take to sauté the vegetables?
The chopped onions and green peppers should be sautéed for about 5 minutes until they are softened.
What makes this dish unique compared to regular BBQ ribs?
The inclusion of salsa, Mexican spices, and the pairing with sauerkraut creates a distinct flavor profile not found in standard BBQ.