New Mexican Barbecue Ribs

Ingredients

While the original American barbecue ribs are typically seasoned with a sweet and tangy sauce, this New Mexican adaptation adds a fiery twist. The use of traditional New Mexican spices like chili powder, cumin, and smoked paprika gives these ribs a smoky and spicy flavor profile that is unique to the region. Additionally, the cooking method may vary to incorporate traditional New Mexican techniques. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 4 pounds / 1.8 kg) 2 racks of pork ribs (about 4 pounds / 1.8 kg)
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 cup (240 ml) New Mexican red chile sauce 1 cup (240 ml) New Mexican red chile sauce
• 1/4 cup (60 ml) apple cider vinegar 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill to medium-high heat (around 375°F / 190°C).
2. 2.
   In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make the dry rub.
3. 3.
   Rub the dry rub mixture all over the ribs, ensuring they are evenly coated.
4. 4.
   In a separate bowl, whisk together the New Mexican red chile sauce, apple cider vinegar, honey, and vegetable oil to make the barbecue sauce.
5. 5.
   Place the ribs on the preheated grill and cook for about 30 minutes, turning occasionally to ensure even cooking.
6. 6.
   Brush the ribs with the barbecue sauce, reserving some for later, and continue grilling for another 30 minutes or until the ribs are tender and the internal temperature reaches 145°F (63°C).
7. 7.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the ribs with the remaining barbecue sauce on the side.

Treat your ingredients with care...

• New Mexican red chile sauce — If you can't find New Mexican red chile sauce, you can substitute it with a combination of regular chili sauce and a small amount of chipotle peppers in adobo sauce for a smoky and spicy flavor.

Tips & Tricks

• For extra tenderness, you can wrap the ribs in foil after applying the dry rub and let them marinate in the refrigerator for a few hours or overnight before grilling.
• If you prefer a milder spice level, reduce the amount of cayenne pepper in the dry rub or barbecue sauce.
• Basting the ribs with the barbecue sauce during the last 30 minutes of grilling will help create a sticky and flavorful glaze.
• Serve the ribs with traditional New Mexican sides like pinto beans, green chile cornbread, or calabacitas (sauteed zucchini and corn).
• Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill for a few minutes before serving.

Serving advice

Serve the New Mexican Barbecue Ribs hot off the grill, garnished with chopped fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Accompany them with warm tortillas or fluffy Mexican rice to complete the meal.

Presentation advice

Arrange the ribs on a platter, drizzle some of the barbecue sauce over them, and sprinkle with additional chili powder for a vibrant and appetizing presentation. Serve with colorful sides and garnishes to create an enticing spread.