If you’re craving a dish that delivers bold flavor and tender, melt-in-your-mouth meat, look no further than this Fiery Fall Apart Mexican Beef Ribs Recipe. It combines the smoky heat of chipotles with the rich depth of slow-cooked short ribs, slowly braised until the meat reaches that perfect, fork-tender consistency. Whether you’re hosting a festive dinner or just want to treat yourself to a special meal, these ribs offer a captivating taste of Mexico with each luscious bite.
Ingredients You’ll Need
This Fiery Fall Apart Mexican Beef Ribs Recipe uses a handful of straightforward ingredients that come together beautifully. Each one plays a vital role in building layers of flavor, balancing smokiness, acidity, and spice while ensuring the ribs stay juicy and tender throughout the long cooking process.
- Chipotles in Adobo (1/2 cup): Adds a smoky and spicy kick that defines the fiery character of the dish.
- Crushed Tomato (28 oz / 800g): Provides a rich, tangy base for the braising sauce to simmer in.
- Beef Short Ribs (2.4 kg, bone in): The star of the dish, these ribs become decadently tender as they braise slowly.
- Salt (1 tbsp, separated): Enhances all the flavors without overpowering the natural beef taste.
- Black Pepper (2 tsp): Adds a gentle heat and complexity to the spice profile.
- Olive Oil (2 tbsp): Used to sear the ribs and sauté aromatics, creating a flavorful base.
- Garlic Cloves (4, minced): Infuses the sauce with a robust pungency that pairs beautifully with smoked chilies.
- Large Onion (1, diced): Adds sweetness and texture within the sauce.
- Cumin Powder (1 tbsp): Brings earthy warmth that elevates the Mexican flavor palette.
- Dried Bay Leaves (3): Provide subtle herbal notes that deepen the sauce’s aroma.
- Dried Oregano (4 tsp): Adds a unique savory layer to the complex spice mix.
- Oranges (2, or 1 cup orange juice): Lends bright citrus acidity that balances richness.
- Fresh Coriander/Cilantro Leaves: Freshens the finished dish with a burst of herbal brightness.
- Lime Wedges: Perfect for squeezing over the ribs, adding a zesty kick right before serving.
How to Make Fiery Fall Apart Mexican Beef Ribs Recipe
Step 1: Preheat the Oven and Prepare Your Space
Start by setting your oven to 180C and positioning the rack in the middle to ensure even cooking. This initial step is key for the slow braise that allows the ribs to become impossibly tender.
Step 2: Blend the Chipotles and Tomatoes
Puree half a can of chipotles in adobo along with the crushed tomatoes until smooth. This smoky, spicy mixture forms the heart of the sauce, giving the dish its iconic fiery depth.
Step 3: Season and Sear the Ribs
Pat the beef short ribs dry using paper towels for a perfect sear. Season them generously with half the salt and all the black pepper. Heat olive oil in a heavy pan over high heat and sear the ribs on all sides until beautifully browned. This step locks in juices and builds flavor through caramelization.
Step 4: Sauté Aromatics
In the same pan, add minced garlic and sauté briefly to release its fragrance, then add diced onion and cook until it begins to brown. This layering of flavors enriches the sauce and complements the smoky chipotle base.
Step 5: Combine and Simmer the Sauce
Stir the chipotle-tomato puree into the pan along with cumin, bay leaves, oregano, remaining salt, and fresh orange juice or slices. Bring everything to a simmer while scraping up any tasty browned bits from the pan bottom. Let it cook gently for a minute to marry the flavors.
Step 6: Transfer and Bake
Pour the sauce over the seared ribs in a roasting dish. Cover tightly with a lid or a double layer of foil, then place in the oven. Let it braise for 90 minutes to soften the meat thoroughly while concentrating the sauce.
Step 7: Finish Baking Uncovered
Remove the lid and return the ribs to the oven for an additional 45 minutes to an hour. This drying step thickens the sauce and deepens the flavors, ensuring the ribs “fall apart” just right.
Step 8: Rest and Garnish
Once out of the oven, let the ribs rest for 5 minutes to seal in the juices. Garnish generously with fresh coriander leaves and serve with lime wedges to brighten every hearty bite.
How to Serve Fiery Fall Apart Mexican Beef Ribs Recipe
Garnishes
Fresh coriander leaves add an herbal pop that cuts through the smoky richness, while lime wedges bring a vibrant citrus burst. These simple touches elevate the dish to something truly special and balanced.
Side Dishes
This dish shines with Mexican Green Rice with Corn, which offers a mellow, subtly sweet backdrop to the fiery beef ribs. You can also enjoy the tender meat on tacos, alongside creamy mashed potatoes, or wrapped in warm tortillas for a scrumptious burrito.
Creative Ways to Present
Try serving the ribs family-style on a large platter with generous fresh coriander, lime wedges, and bowls of vibrant sides for a festive feel. Alternatively, shred the meat for loaded tacos or burritos topped with pickled onions and avocado for a casual gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover ribs and sauce in an airtight container in the refrigerator. The flavors deepen wonderfully overnight, making it ideal for next-day meals or even sharing with friends.
Freezing
This Fiery Fall Apart Mexican Beef Ribs Recipe freezes beautifully. Portion the ribs and sauce into freezer-safe containers or bags, then thaw gently in the fridge before reheating to maintain that tender texture.
Reheating
Reheat the ribs slowly over low heat on the stovetop or in a covered dish in the oven to avoid drying out. Adding a splash of water or extra sauce during reheating helps restore that luscious, saucy coating.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for about 6 to 8 hours. The slow cooker is a fantastic alternative and makes the ribs just as tender and flavorful.
What if I don’t have chipotles in adobo?
You can substitute with smoked paprika and a bit of chili powder for some heat, but the unique smoky, tangy flavor of chipotles is hard to replicate exactly. If possible, try to pick up a small can for authentic taste.
How do I know when the ribs are done perfectly?
The ribs should be “fall apart” tender, meaning a fork can easily pierce and shred the meat. The sauce will be thickened and richly colored. This usually happens after the long braise plus the uncovered finishing time.
Can I make this recipe spicier?
Yes! Add more chipotles or include some fresh jalapeños when blending the sauce. Alternatively, sprinkle extra chili flakes at serving for an extra fiery punch.
What wine or drink pairs well with these ribs?
A bold red wine like Zinfandel or Malbec complements the smoky, spicy flavors beautifully. For a non-alcoholic option, try a tart hibiscus iced tea or sparkling limeade to balance the richness.
Final Thoughts
This Fiery Fall Apart Mexican Beef Ribs Recipe is an absolute showstopper, packed with smoky, spicy, and citrusy flavors that create an unforgettable meal. The slow cooking process rewards you with ribs so tender they practically dissolve on your fork, making every mouthful pure joy. I can’t wait for you to try it and share this vibrant taste of Mexico with the people you love!
Print
Fiery Fall Apart Mexican Beef Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Tender and flavorful Mexican beef short ribs slow-baked in a smoky chipotle tomato sauce, infused with Mexican spices and citrus. This dish results in fall-apart tender meat perfect for serving with rice, tacos, or mashed potatoes, offering a fiery and comforting meal.
Ingredients
Beef Ribs
- 2.4 kg beef short ribs, bone in (around 8 pieces, 10oz/300g each)
- 1 tbsp salt, separated
- 2 tsp black pepper
- 2 tbsp olive oil
Chipotle Sauce
- 1/2 cup Chipotles in Adobo (chipotles and sauce, about half a 220g/7oz can)
- 28 oz / 800g can crushed tomato (or tomato passata / tomato puree)
- 4 garlic cloves, minced
- 1 large onion, diced
- 1 tbsp cumin powder
- 3 dried bay leaves (or 5 fresh)
- 4 tsp dried oregano
- 2 oranges (or 1 cup orange juice)
To Serve
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and position the shelf in the middle of the oven for even cooking.
- Prepare Chipotle Puree: Blend the chipotles in adobo with the canned crushed tomato until smooth, creating the smoky chipotle puree base for the sauce.
- Season the Beef: Pat the beef short ribs dry with paper towels, then generously season all sides with half a tablespoon of salt and the black pepper.
- Sear the Beef: Heat olive oil in a heavy-based, large frying pan over high heat. In batches, add the ribs and sear on all sides until nicely browned but not cooked through, about 4 minutes total. Transfer the browned ribs into a roasting dish with a lid.
- Sauté Aromatics: If the pan looks dry, add a splash of oil. Quickly sauté the minced garlic for 15 seconds until fragrant, then add the diced onion and cook for 3 minutes until beginning to brown.
- Simmer Sauce: Add the chipotle puree, cumin powder, bay leaves, oregano, orange juice (or fresh oranges), and the remaining 1/2 tbsp salt to the pan. Bring the mixture to a simmer while scraping the pan’s browned bits into the sauce. Let cook for 1 minute to meld flavors.
- Combine Sauce and Beef: Pour the simmered sauce over the ribs in the roasting dish, ensuring the ribs are well coated.
- Bake Covered: Cover the roasting dish with its lid or tightly with a double layer of foil and bake for 1 1/2 hours, allowing the ribs to tenderize slowly.
- Bake Uncovered: Remove the lid or foil and return the dish to the oven. Bake uncovered for an additional 45 minutes to 1 hour until the beef is fall-apart tender and the sauce has thickened and darkened beautifully.
- Rest and Garnish: Let the ribs rest for 5 minutes after baking. Garnish with fresh coriander/cilantro leaves and serve with lime wedges on the side for added brightness.
- Serving Suggestions: These fiery ribs pair wonderfully with Mexican green rice with corn, in tacos, burritos, or over mashed potatoes for a hearty meal.
Notes
- Note 1: Using chipotles in adobo adds a smoky heat to the sauce; adjust the quantity if you prefer milder heat.
- Note 2: Bone-in beef short ribs around 10 oz each work best for tender, flavorful results.
- Note 3: Pureeing the chipotles and tomato together ensures a smooth, well-integrated sauce.
- For best flavor, use freshly squeezed orange juice if fresh oranges are not available.
- Ensure the roasting dish is covered tightly during initial baking to retain moisture and promote tender meat.
