My Pork Ribs using Lindita’s Salsa & Spices allows me to build bold, layered flavors while keeping the process simple. The ribs are seasoned deeply, slow cooked until tender, and finished with my homemade Lindita’s Sweet Heat Barbecue Sauce, bringing together, smoky richness, savory depth, and just the right touch of heat. 

 

I love serving these ribs with my Mexican cilantro lime rice, a fresh side that balances the sweetness and warmth of the barbecue sauce. Together, this meal feels comforting and special. It’s more than a rib recipe. It’s a reflection of my flavors, and the joy of sharing food and tasting the love.

 

Ingredients

 

• 4 pounds pork ribs, cut into 2 ½ inches 

• 1 tablespoon oil

• 1 small onion, sliced

• 4 garlic cloves, smashed

• 2 -1oz packets Lindita Salsa Mix

• 3 to 4 cups of vegetable broth

• 1 teaspoon Mexican oregano

• ½  teaspoon cumin, ground

• ¼  teaspoon cinnamon, ground

• salt & pepper to taste

 

Step by step instructions

 

1. Season ribs lightly with salt and pepper.

2. Heat oil in a Dutch oven or a deep skillet; brown ribs on all sides; 5 to 10 minutes over low to medium heat.

3. Add onion and garlic; sauté until softened.

4. Whisk salsa mix with broth; stir in oregano, cumin, and cinnamon.

5. Pour sauce over ribs. Bring to a gentle simmer.

6. Cover and cook on low for 1 ½  to 2 hours, turning occasionally until tender.

 

Lindita’s Sweet Heat Barbecue Sauce 

 

Ingredients 

 

• 1 1oz packet of Lindita's Salsa Mix (Mild or Hot) I prefer the Hot. You can ground down in a small blender or use Lindita’s Gourmet Grinder for 2 ½ tablespoons spice

• ½ cup ketchup

• ½  cup honey

• ½ cup dark brown sugar

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½  teaspoon garlic powder

• ½ teaspoon onion powder 

 

Let’s do this….

 

1. In a saucepan combine all ingredients and whisk together until smooth. 

2. Simmer over medium-low heat, stirring often.

3. Cook for 10 to 15 minutes until thick and glossy.

4. Taste and adjust, sweetness, tang, or heat as desired.

5. Pour about ½ of the barbecue sauce over the ribs and cook for an additional 10-15 minutes… save the rest for dipping

6. Broil 3 to 5 minutes, brushing with sauce, for caramelized edges.

 

 Mexican Cilantro Lime Rice

 

Ingredients

 

• 1 cup long grain white rice

• 1 tablespoon oil

• 1 tablespoon butter

• 4 cups chicken broth

• Juice of 1 lime

• ½ teaspoon salt

• 1 small garlic clove, minced

• 2 tablespoons chopped cilantro

• 1 jalapeño (optional)

 

Instructions

 

1. Heat oil and butter in skillet

2. Add rice and toast until lightly golden for 2 to 3 minutes.

3. Add 2 cups of broth, salt, and garlic; gently stir, then bring to a boil.

4. Cover and reduce heat to low and cook for 15 minutes. 

5. Add the remaining 2 cups of broth and cook for an additional 10 to 15 minutes or until tender.

6. Remove from heat and let rest for 5 minutes.

7. Fluff and gently squeeze lime juice, and add cilantro.

 

Condiments:  cilantro, lime wedges, queso fresco, jalapeño slices

 

*Corn or flour tortillas for Tacos 🌮 🌮

 

It’s time to plate it and serve it up

 

Plate the Mexican cilantro lime rice, and top with tender pork ribs, bone-in or boneless. Spoon over additional Torres Sweet Heat Barbecue sauce and finish with fresh cilantro. Serve warm.

 

Pork Rib Taco Variation

 

Warm corn or flour tortillas and fill with chopped pork ribs. Top with queso fresco and a fresh squeeze of lime. Serve immediately.

 

Serves 4-6 hungry peeps

 

Enjoy Mis Amigos‼️