Mexican Ribs Recipe

Name: Mexican Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Mexican Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions