3 Ways with Short Ribs

In the mood for ribs but don’t know where to start? How about your very own kitchen? You can make tender-on-the-inside, crispy-on-the-outside, fall-off-the-bone ribs in your home with an oven and delicious Latin seasonings! Naked, Sweet and Spicy Ribs are on the menu. 

Let’s start with Naked Ribs. Sometimes we want to get back to the basics, and use a mixture that enhances the flavor of the meat. These ribs are sprinkled with Himalayan salt, black pepper, and a touch of lemon zest to brighten up all those flavors. No finger-licking sauce, just finger-licking ribs.

Agave Glazed Ribs bring in the sweet flavor you love on your ribs with a bit of a spicy kick. In this instance, we want to complement the sweet, fatty flavor of the meat with a mixture of agave, soy sauce, lemon juice, and a few red pepper flakes. This glaze makes these ribs sweet, sticky, crispy and delicioso!

If you want the heat without the sweet, Spicy Chile Ribs are the way to go. A dry rub of cayenne, ground ancho chile, red pepper flakes, and black pepper gives these beauties a smoky, spicy flavor that is simply irresistible.

Next, get cooking with these three delicious recipes…

Naked Short Ribs

• 1 1/2 pounds short ribs, raw
• 1 teaspoon black pepper, fresh cracked
• 1/2 tablespoon red pepper flakes
• 1 tablespoon himalayan salt, fine
• 1/2 teaspoon lemon zest, fresh

Get the full recipe. 

Agave Glazed Ribs

• 1 1/2 pounds short ribs, raw
• 1/4 teaspoon salt
• 1/2 tablespoon black pepper
• 1/8 teaspoon red pepper flakes
• 1/3 cup agave
• 2 tablespoons soy sauce, low sodium
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne pepper

Get the full recipe. 

Spicy Chile Ribs

• 1 1/2 pounds short ribs, raw
• 1/2 tablespoon salt
• 1 tablespoon black pepper, fresh cracked
• 1 tablespoon red pepper flakes
• 1/4 teaspoon cayenne
• 1/2 tablespoon ancho chile powder

Get the full recipe.