Mexican Ribs Recipe

Name: Mexican Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 ounces mexican chorizo sausage or 8 ounces other smoked sausage; 1 clove garlic, minced; 2 1/2 lbs pork back ribs, cut into 6 serving pieces; 1 (28 ounce) can tomatoes, chopped; 3 fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped; 2 teaspoons oregano; 2 medium zucchini, cut into 1/2 inch slices; 1 small sweet green pepper, seeded and membrane removed,cut into bite size pieces; 1 small sweet red pepper, seeded,membrane removed & cut into bite size pieces; 1/3 cold water; 3 tablespoons flour; 1/2 cup canned sliced black olives; 1/2 cup cheddar cheese, grated (or cheese of your own choice); 2 medium yellow onions, thinly sliced

Servings: persons

8 ounces mexican chorizo sausage or 8 ounces other smoked sausage
1 clove garlic, minced
2 1/2 lbs pork back ribs, cut into 6 serving pieces
1 (28 ounce) can tomatoes, chopped
3 fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped
2 teaspoons oregano
2 medium zucchini, cut into 1/2 inch slices
1 small sweet green pepper, seeded and membrane removed,cut into bite size pieces
1 small sweet red pepper, seeded,membrane removed & cut into bite size pieces
1/3 cold water
3 tablespoons flour
1/2 cup canned sliced black olives
1/2 cup cheddar cheese, grated (or cheese of your own choice)
2 medium yellow onions, thinly sliced

1
In a Dutch oven, brown the chorizo, onions& garlic.
2
Drain any fat and add the ribs with the sausage.
3
Stir in the undrained tomatoes, jalapeno peppers and oregano.
4
Simmer covered for about an hour (ribs should be tender).
5
Add zucchini and the sweet peppers simmer covered for about 8 minutes.
6
Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
7
Skim off any fat& pour the juices into a 2 cup measuring cup.
8
Add enough water so the juices measure 2 cups.
9
Return juices to the pan.
10
Mix the flour with the 1/3 cup cold water then stir into the pan juices.
11
Cook until thickened, stir in the olives and cook 1 minute more.
12
Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces mexican chorizo sausage or 8 ounces other smoked sausage, 1 clove garlic, minced, 2 1/2 lbs pork back ribs, cut into 6 serving pieces, 1 (28 ounce) can tomatoes, chopped, and more.

Yes, Mexican Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Ribs

How did you like this recipe?

Frequently Asked Questions