Fiery Fall Apart Mexican Beef Ribs

Method12 steps · about 2 hr 45 min

1. 1

   Step 1: Preheat the oven to 180°C with a shelf in the middle. Have the onion diced and garlic minced before heating the searing pan. Squeeze both oranges (2) now and keep all their juice ready for the sauce.

   Uses 2 oranges, juiced

2. 2

   Step 2: Purée all the chipotle peppers with their adobo sauce and all the canned crushed tomatoes (800 g) in a food processor or blender.

   Uses ½ cup canned chipotle peppers with adobo sauce · 800 g canned crushed tomatoes

3. 3

   Step 3: Separate the ribs into individual bone-in pieces if needed. Pat them dry with paper towel, then season all sides with ½ tbsp of the salt and all the black pepper (2 tsp). Reserve the other ½ tbsp salt for the sauce.

   Uses 2.4 kg raw bone-in beef short ribs, about 8 individual 300 g pieces · ½ tbsp salt for seasoning the beef · 2 tsp black pepper

4. 4

   Step 4: Heat the measured olive oil (2 tbsp) in a large heavy-based frying pan over high heat. Sear the beef in batches, turning to brown all sides, about 4 minutes per batch as an initial guide. The centres will finish cooking in the oven. Transfer all the browned ribs to a large roasting dish, preferably with a lid, leaving the searing juices and browned bits in the pan.

   Brown ribs in batches · 4 minUses All the seasoned raw rib pieces · 2 tbsp olive oil for searing

5. 5

   Step 5: If the searing pan looks dry, add a small splash of extra olive oil. Add all the already minced garlic and sauté for about 15 seconds, watching closely so it does not burn.

   Sauté garlic briefly · 1 minUses The pan juices and browned bits retained after lifting out the ribs · 4 garlic cloves, minced · A splash of extra olive oil, only if the searing pan is dry

6. 6

   Step 6: Add all the diced onion (1 large) to the pan and cook for about 3 minutes until it starts to brown, stirring and watching that the garlic does not burn.

   Cook onion in pan juices · 3 minUses All the garlic and retained searing juices · 1 large onion, diced

7. 7

   Step 7: Add all the already squeezed orange juice to the pan with the complete chipotle-tomato purée, remaining ½ tbsp salt, cumin (1 tbsp), dried bay leaves (3) and oregano. Bring to a simmer, scraping the browned bits from the pan into the sauce. Simmer for about 1 minute.

   Simmer complete sauce · 1 minUses All the sautéed aromatics and retained pan juices · All the purée · Remaining ½ tbsp salt for the sauce · 1 tbsp ground cumin · 3 dried bay leaves · 4 tsp dried oregano · All the juice from both oranges

8. 8

   Step 8: Pour all the simmered sauce over the seared ribs in the roasting dish.

   Uses All the seared ribs, separate from the pan juices · All the hot sauce

9. 9

   Step 9: Cover the dish with its lid or a double layer of foil. Bake at 180°C for 1 ½ hours.

   Braise ribs covered · 90 minUses The complete roasting dish of ribs and sauce

10. 10

    Step 10: Remove the lid or foil and return the dish to the oven at 180°C for another 45–60 minutes, checking from 45 minutes, until the beef falls apart easily and the sauce has thickened and darkened.

    Finish ribs uncovered · 45 minUses The complete covered-braised ribs and sauce

11. 11

    Step 11: Let the cooked ribs rest for 5 minutes. Remove and discard the whole bay leaves, then garnish with fresh coriander leaves and serve lime wedges alongside.

    Rest cooked ribs · 5 minUses All the tender ribs and sauce · Fresh coriander leaves, for garnish · Lime wedges, for serving

12. 12

    Step 12: Divide the ribs and sauce into eight portions. If desired, serve with separately prepared Mexican green rice with corn. Have that accompaniment cooked and ready before serving the ribs.

    Uses All the finished ribs and sauce · Ready-cooked Mexican green rice with corn, optional alongside