Hola from Mexico!
C and I decided to take a 5 day trip to Puerto Vallarta to get our sun and beach on. It’s freakin’ beautiful here and we are having an amazing time just basically doing nothing at an all-inclusive resort. It’s so relaxing and the food is pretty awesome as well. I’ll do a photo diary post as soon as I get back.
And of course, since I was a bit too excited about the trip before coming here, I celebrated by cooking up some Mexican flavors. I think this one’s my new favorite!
It was fun to switch up the rub and cook these in the oven. I usually use a slow cooker, but I’ve realized that using a slow cooker makes the meat fall off the bone too easily. Some people really like that kind of uber tenderness and I do as well sometimes, but I loved how these were perfectly cooked to me. Just the right amount of tender and juicy while still holding on to the bone and having that perfect level of chew. Did things just get weird with the way I described that? I’m pretty obsessed with these ribs. It’s probably a sign that I gotta end this post. Off I go to get my margarita on!
Chili Lime Pork Spare Ribs
- 2 lb pork spare ribs
- 1 tbsp avocado oil
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder (omit for low FODMAP)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne
- Zest of 2 limes
Preheat oven to 300 degrees F.
Rub avocado oil all over the spare ribs.
Mix the rest of the ingredients in a small bowl.
Sprinkle and press in the mixed rub all over the spare ribs so they are evenly coated.
Place a roasting rack over a baking pan.
Lay the spare ribs on the roasting rack and bake for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
Cut spare ribs into sections before serving.