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Taco Seasoned Ribs

Name: Taco Seasoned Ribs
Prep time: 15 min
Total time: 3 h
Yield: 1
Ingredients: 1 pork baby back ribs; 2 packets (1 oz) Old El Paso™ taco seasoning mix; 1/2 can chipotle chiles; 1 cup juice from banana pepper jar; 1/4 cup honey

0 Ratings

8 Comments

Prep 15 min
Total 3 hr 0 min
Servings 1

Here's how to give a rack of ribs a quick, easy, spicy and dry(ish) rub of Mexican seasoning. MORE+ LESS-

By The Food in My Beard

Updated April 24, 2017

Make with

Old El Paso

Ingredients

pork baby back ribs

packets (1 oz) Old El Paso™ taco seasoning mix

1/2

can chipotle chiles

cup juice from banana pepper jar

1/4

cup honey

Steps

Hide Images

1

Mix the ingredients (except the actual ribs) in a blender or food processor. If you don't like spicy foods, use the liquid from the chipotle can, but not the actual peppers. If you like it extra hot, feel free to just dump the entire can right in there.
2

Place the ribs onto a sheet of foil. Pour your sauce over the ribs and rub it into the meat. Wrap the foil around the meat and seal it.
3

This can sit overnight, or go right into the oven.
4

Cook at 300°F for about 2.5 - 3 hours until fork tender. Keep the foil wrapped around the meat for the first two hours, then unwrap it for the remainder of cooking.
5

Allow to cool about 15 minutes before cutting the ribs and serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Why is cooking ribs daunting to most people? Is it just the time involved? Or is it the mystery of cooking a piece of meat with a bone in the middle? The good news: Ribs don’t have to be hard at all. The two key things to remember are high flavor and low heat. You need to pack on the flavor because ribs are a fatty cut of meat that needs a decent amount of seasoning to penetrate the thick flesh, and cook with low heat because they need a decent amount of cooking time to tenderize. This Taco Seasoned Ribs recipe really brings the flavor with savory taco seasoning, smoky and spicy chipotles and sharp zesty vinegar – and really demystifies the process with a simple low and slow cook time. I like to let the ribs cool for at least 15 minutes before cutting them up and devouring them. I paired them with a couscous side dish.