Ancho Chile Ribs Recipe
Packed with smoky, spicy, and savory flavors.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs
Ancho Chile Marinade
Garnish
Method
Preparing the Ribs
- 1
Season the Ribs
Start by preheating your oven to 300°F (150°C). Rinse the pork ribs under cold water and pat them dry with paper towels. In a small bowl, mix together salt and black pepper, then rub this mixture evenly over both sides of the ribs.
- 2
Sear the Ribs
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned ribs and sear them for about 3-4 minutes on each side until they have a nice brown crust. Remove the ribs from the skillet and set aside.
Making the Marinade
- 3
- 4
Blend the Marinade
In a blender, combine the soaked ancho chiles, garlic cloves, cumin, oregano, brown sugar, apple cider vinegar, and 1 cup of water. Blend until smooth, creating a marinade.
Cooking the Ribs
- 5
Marinate the Ribs
Place the seared ribs in a large baking dish. Pour the ancho chile marinade over the ribs, making sure they are well coated. Cover the dish with aluminum foil.
- 6
Bake the Ribs
Transfer the baking dish to the preheated oven and bake for 2.5 to 3 hours, until the ribs are tender and the meat pulls away easily from the bone.
Serving the Ribs
- 7
Garnish and Serve
Once cooked, remove the ribs from the oven and let them rest for about 10 minutes. Slice the ribs into portions, garnish with fresh cilantro, and serve with lime wedges on the side.