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Michelada Ribs

Serves

5-6

Ribs rubbed with Bistec Seasoning Paste and braised in beer, tomato juice and all the Michelada fixings, make for tasty, tender and moist ribs. As a party dish this is handy to cook the day before, then on the day, paint with BBQ sauce and throw on the barbecue or grill to re heat, get sticky and tasty. Continuing with the Michelada theme we have made a Chamoy BBQ Sauce - tart, sweet, salty and spicy.

Method

Pre heat the oven to 180oC / 160oC Fan on day of cooking.

Cut the ribs into 4 pieces, so that they are easy to handle and so that they fit in a roasting tray. 

In a bowl dissolve the Bistec Seasoning paste with 2 tbsp of water, then rub this all over the ribs. If you can let these marinate for a couple of hours refrigerated. 

Then nestle the ribs in a roasting tray and pour in the rest of the braising ingredients. Seal tightly with foil and bake for 2-3 hours, until tender. Allow to cool in the braising juices, if barbecuing the next day, put in the fridge covered.  

Re heat the ribs in the braising juices in an oven or on the stove top until hot through out, remove from the roasting tray on to another tray and paint all over with the Chamoy BBQ Sauce. Barbecue or grill one one side until caramelised, then turn and paint again, caramelise the other side, then remove and paint again, keeping warm on the tray in a low oven until all your ribs are cooked. Serve with Masa harina Corn Bread Muffins, Mexican Chorizo Mac and Cheese and your favourite slaw.