Spicy Mexican Short Ribs or Mexican Adobo Ribs are Side Spare Ribs chopped into Short Ribs and seasoned with Homemade Goya Adobo Seasoning and marinated in a Homemade Adobo Sauce, before being slow cooked in the oven. The results are tender succulent short ribs, coated in a savory spicy sauce, and incredibly delicious. Serve with a side of Rice to eat with the sauce. Optionally some Sour Cream with Cilantro or Parsley for garnishing. Another good side is Corn on the Cob, making the entire dish a finger food.
You can control the heat level with the amount of Chilies de Arbol added. These are supposed to be spicy though, like make your mouth sweat spicy. It’s such a marvelous way to enjoy Ribs!
The best part of this recipe is how you can repurpose every element. After you sieve the Adobo Sauce, save the pulp and dehydrate it to create Taco Seasoning, Chili Powder, or an Adobo Chili Dry Mix enhanced with extra Adobo Seasoning. Use any leftover sauce to make an exceptional Beefy Adobo Soup, and serve it with Tacos on the side if you like. This dish truly is a dish that just keeps on giving!
Mexican Adobo Ribs Ingredients
Pork Side Ribs, Goya Adobo Seasoning (or the Homemade Version), Seasoning (Coriander, Cumin, Black Pepper, Allspice, Ginger, Cinnamon, Clove), Adobo Sauce (Canned Tomatoes, Guajillo Chilies, Morita Chilies, Chiles de Arbol, Onion, Garlic, Lime Juice, Oil, Tomato Paste, Pork or Beef Bouillon Cube, Sugar), Sour Cream, Cilantro or Parsley for garnishing.
Pork Side Ribs
Use a single rack of Side Ribs, about 4 lbs or slightly more for a serving of 4. You can certainly double this up easily, to 2 side rib racks to feed 8 or 4 and have leftovers, with everything else being the same. If the side ribs are smaller packages of about 2 lbs, then pick up 2 packages at minimum to get 4 lbs worth, or more.
Preparing the Ribs
These are Side Ribs, so the Sternum & Flap needs to be sliced away (Ribs squared off). Then each indivdiual rib chopped in half right through the bone for short ribs.
Square up
Trim away the Sternum where it meets the rib bones and slice the flap away to square up the ribs. Chop these into bite size pieces.
Individual Ribs
Slice in between the bones to separate each rib.
With a butchers knife and some force behind your chop. Chop through the center to create short ribs. Do not hold the rib with your hand. Just set it down on a cutting board and chop, with some force.
Dividing the Spare Ribs
Side Ribs contains 12 bones in a rack. This is chopped into 2 for a total of 24 pieces per rack and the Sternum is chopped into bite size pieces, about 12, for a total of 36 pieces. With about 4-5 more pieces from the flap. This works out to about 10 pieces, per serving for a total of 4 servings. With 2 Racks, which there is enough adobo sauce to do easily, 8 servings, or 4 comfortably with leftovers.
Another option that I do whenever making this recipe with 2 rack of ribs to feed 4-5 or 4 with leftovers, especially if the ribs are on sale. I save the Sternum pieces and the Flaps for Honey Garlic Ribs & Pork Fried Rice. Using only the rib bones from both racks to make this recipe, and yields about 48 ribs in total, about 8-12 pieces for 4-5 servings.
Seasoning the Ribs
Seasoning the Ribs is done with Goya Adobo Seasoning or the Homemade Goya Adobo Seasoning. This is measured by however many Ribs you have in lbs. Since Ribs are about 50% Bone, we are only seasoning for the meat. Which is 1/2 tsp per 1 lb (ca. 454 g) of Ribs or 1/2 lb of meat. you can add more after the dish is done to adjust the seasoning if needed. Generally anywhere between 1/2 tsp to 3/4 tsp per 1 lb of Ribs is good.
Adobo Sauce
Adobo sauce just means marinating sauce, consisting of Chilies, Acidity, Herbs & Spices. Usually with Onion & Garlic included, and I absolutely love the addition of Tomatoes.
There are so many types of Adobo Sauces with many kinds of Chilies and added ingredients. The one used for this recipe uses;
- Guajillo; for its Color & Flavor
- Morita; for its smokiness. Ancho can be used here too
- Chilies de Arbol; for its heat with the seeds included
- With Tomatoes, Onion, Garlic, Lime Juice and other ingredients.
Adobo Sauce Ingredients
Adobo Sauce (Canned Diced Tomatoes or Roma Tomatoes, Guajillo, Morita, Chiles de Arbol, Onion, Garlic, Lime Juice, Lard, Tomato Paste, Pork or Beef Bouillon Cube, Sugar), Seasoning (Coriander, Cumin, Black Pepper, Oregano, Allspice, Ginger, Cinnamon, Clove).
About 5-8 Roma Tomatoes can be used instead of Canned Diced Tomatoes.
If you want the sauce more tomatoey, add less Onions. If you want the sauce less tomatoey, add more onions or drop the amount of Tomatoes down.
How to make Adobo Sauce for Mexican Adobo Ribs
Remove the Seeds & Membrane from all of the Chililes, except the Chlies de Arbol, keep the seeds for these Chilies, as they are the real source of heat. Coarsely Chop the Onions & Garlic.
Brown Onions & Garlic
Add fat to a pan over medium heat and cook the Onions & Garlic until lightly browned.
Tomato Paste
Add the Tomato paste and mix well to cook for a few minutes.
Toast the Chlies
Toss in the Chlies to mix and cook for a minute or so.
Boil & Rest
Add the remaining ingredients. Bring to a boil while mixing. Remove from heat and let rest until cooled enough to blend.
Puree
Empty the entire contents into a blender. Blend until you see that the chiles are just small specs. About 5 minutes is good.
Strain
Strain the Adobo Sauce through a fine sieve. Use a rubber spatula to press the sauce through until all that remains is the Adobo Sauce pulp.
TIP: Save the Pulp from sieving the Adobo Sauce and dehydrate. This can be used to make Taco Seasoning, Chili Seasoning, or just with added Salt or Adobo Seasoning as an Adobo Chili Seasoning.
Marinate
Once the sauce is completely cooled, pour it over the Adobo seasoned ribs in the casserole. Cover and refrigerate overnight.
How to Cook Mexican Adobo Ribs
My approach to cooking Mexican Ribs may differ from everyone else. Where everyone usually does this stove top. I really much prefer the oven for a hands-free version that you only need to place into the oven and wait. I also don’t like handling or stirring the ribs too much, and it prevents some meat from falling apart during handling, if this was done stovetop. The oven method, keeps the ribs pretty much intact. It also makes it easy for serving because the whole tray can be served, and picking out the ribs is easier in a casserole than a pot that is stacked with ribs.
Take the marinated Ribs from the fridge to rest on the counter while you preheat the oven to 300F with the oven rack in middle position or even a notch higher. Place the covered Ribs in to cook for 3 hours. After 3 hours, remove the cover and continue to cook for about 30 minutes or longer if you want a thicker sauce. If you cook longer stir the ribs gently after 30 minutes.
Adobo Sauce Consistency
The consistency is suppose to be a slightly thickened sauce that can be scooped up with rice. But this really is a matter of preference and I have made this dish many times trying to find the right consistency or the one I prefer. What I have found for my preference, is a slightly thickened sauce that coats the Ribs and leave sauce on your lips, carrying that heat with it.
Either serve the Ribs as they come out of the Adobo Sauce for Mexican Ribs with a thin sauce. Or with extra Adobo Sauce ladled over top, once you have all the ribs plated. Optionally leave them in the oven a bit longer to thicken the sauce to the desired consistency and serve. As the sauce thickens, it will get more intense in flavor. You can also plate the Ribs and empty the Adobo Sauce into a pot, to reduce over medium to medium high heat until the desired thickness is achieved. Then spoon it over the plated ribs.
If you know ahead of time you want a thicker sauce, then use only 4 C of water for the Adobo Sauce. You can always add more water if a thinner sauce is desired.
Loosely covered
Another option is to loosely cover the ribs. Instead of a tight seal that covering with Tin foil will create. Use a lid or in my case, I cover the braising pan with a baking sheet large enough to cover. This allows some moisture to evaporate and creates a much thicker sauce. Either way you do it, there’s lost of ways to get the consistency you want, and you can always add more water if it’s too thick.
Heat Level
This gets a bit tricky and is really down to personal preference. These are suppose to be very spicy Ribs. So it’s the amounts of Chilies de Arbol, with their seeds, as this is your main heat, that will determine the overall heat. Without the Chilies de Arbol and this dish has just a mild heat or for some no real heat. Anywhere from 2-5 Chilies de Arbol with the seeds can be added. Two (2) Chilies de Arbol with the seeds are good for me for a Spicy Dish. Without the seeds and you’re missing out on the heat.
Taste the Adobo Sauce when Blending and add more Chilies de Arbol for your preference. These are suppose to be Spicy Mexican Ribs. Another option is to grind the Chilies de Arbol into a powder and just add as much you see fit.
Serving Mexican Adobo Ribs
Plate about 8-10 Ribs a serving. Optionally ladle more sauce on top and garnish with Cilantro or Parsley. A nice side dish of Plain Rice & Corn or just Corn on the Cob is really good.
Mexican Adobo Ribs Side Dishes
Serve this up with Plain Rice with just Water & Rice, or Seasoned Rice like Adobo Sazon Rice, Yellow Cumin Rice, or Taco Rice. Where some of that sauce can be scooped up and eaten with the rice. Another option is finger foods like Corn on the Cob or both Rice & Corn. Even Mexican Toated Corn or Toasted Corn Tortillas with Pico de Gallo to make Tacos with.
Mexican Adobo Ribs Follow up Meals
When making this dish, it indirectly creates two other follow up meals. This is because the Pulp can be saved and dehydrated to use for a Homemade Chili Powder, Taco Seasoning, or just an Adobo Chili Dry Mix with added Salt or Adobo Seasoning to boost the flavors.
The leftover Mexican Pork Broth is used to make an exceptional Mexican Adobo Broth Soup. These two additional dishes can also make for an incredible Taco & Soup or Chili Combo that is incredibly complimentary and will leave you satiated and coming back to this recipe, to make it all over again. It really is such a beautiful dish. When you make Tacos, instead of adding 2/3 C of Tomato Juice, add 2/3 C of the leftover Adobo Broth for a different take on Tacos.
Saving the leftovers
Spread the Adobo Sauce pulp on a sheet and dehydrate it. Once it dries, grind it and store it in a spice jar. Use it in a homemade Taco Seasoning blend, a Chili Powder blend, or combine it with Adobo Seasoning to create an Adobo Chili Blend.
Empty the leftover Adobo Broth into a container and refrigerate for up to 3 days or portion out into 1 cup portions and freeze for longer storage.
You can use this to make Adobo Broth Soup as a follow-up meal, drizzle it over tacos, or add it to burritos. Because this dish is fatty, the fat will rise to the top after a day in the fridge. Scoop off that layer and use it to fry Corn Tortillas or add it to Rice dishes as the fat component.
Equipment
- 1 Casserole with Lid or use Tinfoil to cover
- 1 Sauce Pot
- 1 Blender
- 1 Fine Sieve
- 1 Butchers Knife
- 1 Digital Scale
Ingredients
- 4+ lbs Pork Side Ribs - 1 good size rack, or 2 racks about 2 lbs each
- 2 tsp Homemade Goya Adobo Seasoning - Use 1/2 tsp per 1 lb (ca. 454 g) of Side Ribs
Adobo Sauce
- 5 C Water - See notes
- 28 oz Canned Tomatoes - or 5-8 Roma Tomatoes
- 8 Dried Guajillo Chilies - seeds removed
- 5 Dried Morita Chilies - seeds removed
- 5 Cloves Garlic - roughly chopped
- 2-5 Dried Chilies de Arbol - See notes
- 1 Large White Onion - about 227g, use more if you want to reduce the tomato taste, roughly chopped
- 1/4 C Lime Juice & Tomato Paste - each
- 2 Tbl Lard
Adobo Seasoning
- 1 Cube Pork Bouillon - or Beef Bouillon
- 1 Tbl Sugar - White, Brown or Piloncillo
- 1 tsp Black Pepper, Coriander, Cumin, Oregano
- 1/2 tsp Allspice
- 1/4 tsp Ginger, Cinnamon, Clove
Instructions
- Preparation: Remove the seeds and membrane from the Chilies. Coarsely chop the Onion & Garlic. Combine the seasoning into a small bowl.
- Adobo Sauce: Heat a sauce pot over medium heat with lard. Add the Onions & Garlic to cook until lightly browned, while mixing often. Add the Tomato Paste and mix well to cook for 1–2 minutes. Follow with the Chilies and mix, cook for another minute. Add the Adobo Seasoning to mix, then the Water, Bouillon Cube & Tomatoes. Turn the heat to max and bring to a boil. When it starts to boil, remove from heat, mix in Lime Juice and let cool. Empty into a blender and blend for 5 minutes. Strain through a fine sieve back into the sauce pot. Use a rubber spatula to press and mix until only a paste is left, empty the paste out and repeat. Let the Adobo sauce completely cool. The paste can be dehydrated and ran through a grinder for a homemade Adobo chili powder.
- Side Ribs: Slice away the Sternum & Flap and chop into bite size pieces. Chop to separate the ribs into individual ribs and then with a butcher knife, and some force, chop each rib in half right through the bone. You should have about 40 pieces, give or take. Place them into the pan and add 1/2 tsp Adobo Seasoning for every 1 lb (ca. 454 g). Toss well to evenly distribute.
- Marinade: Empty the strained and cooled down adobo sauce over the ribs and mix well, cover with lid or tin foil. Refrigerate overnight.
- Cooking: Take the ribs out from the fridge to rest on the counter while you preheat the oven to 300F with the rack in middle position. Place the Ribs in while still covered and cook for 3 hours. Uncover and place back into the oven for 30 minutes or longer to brown the ribs and reduce the sauce. Serve about 10 pieces a serving and garnish with Cilantro or Parsley.