Mexican Hot Ribs
Little baby back ribs make perfect, chewy snacks for the big game day. Toss them in the hot sauce once they are done and all you need is some cold beer to make it perfect!
- 2 ½ lbs. (approx.) slab of baby back ribs
- 1 ½ teaspoons salt
- 6 Tablespoons Cholula sauce
- 3 Tablespoons agave syrup
- 1 Tablespoon lime juice
- 1 Tablespoon tequila
- 2 Tablespoons minced green onions
- 3 Tablespoons chopped cilantro
- Rub both sides of the ribs with salt.
- Wrap the ribs in a sheet of aluminum foil and place on a baking sheet. Place in a 300° F oven for 1 ¾ hours. Then, unwrap that aluminum foil and place back in the oven until the ribs are tender, but not falling off the bone (about 45-60 minutes.) When done, remove from oven and let cool.
- Meanwhile, combine Cholula, agave, lime juice, tequila, green onions, and cilantro in a bowl.
- Cut the slab of ribs into individual ribs and place in a bowl. Add sauce and toast to coat the ribs.
- Serve immediately or put back in the oven until they are warmed through.
Why not mix it up a bit on game day with green instead of the more traditional red chili?
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 poblano chilies (about 1 lb), seeded and thinly sliced
- 6 jalapeno chilies, seeded and finely diced
- 6 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 lb trimmed pork shoulder cut into small dice
- 2 15 oz cans pinto beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 16 oz baby spinach
- ½ cup chopped cilantro
- Rice, tortilla chips, sliced green onions and small cubes of pepper jack cheese for garnish
- Heat 1 Tablespoon of oil in a stockpot over medium heat. Add pork shoulder and brown lightly. Remove pork from pot and reserve.
- Add the onion, poblanos, and jalapenos and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the garlic, salt, pepper, oregano, and cumin and cook for another minute.
- Add the browned pork, pinto beans and chicken broth.
- Bring to a boil. Reduce heat and simmer until thick and the meat is tender, about 35-40 minutes.
- Stir in spinach and simmer until just tender, about 2-4 minutes.
- Stir in cilantro leaves.
- Serve with rice, tortilla chips, green onions, tomatoes, and pepper jack cheese on the side.
Cheesy Giardiniera Dip
- Block of Velveeta
- Kalamon Olives
- Melt velveeta and add beer until you reach desired consistency
- Add some chopped up kalamon olives and giardiniera to taste