MeatMediumFree

Mexican BBQ Ribs with Guajillo Glaze

Name: Mexican BBQ Ribs with Guajillo Glaze
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 2 Oranges; 1.5 kg Pork ribs; 1 head Garlic; 2 Ancho chillies; 2 tbsp Apple cider vinegar; 4 Guajillo chillies; 100 g Piloncillo (raw cane sugar); 1 tsp Cumin

210 min (30 prep + 180 cook) Medium 6 servings Norte

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Pork ribs with guajillo chilli and piloncillo BBQ sauce, oven-roasted.

About this recipe

Pork ribs marinated in BBQ sauce with guajillo chilli, piloncillo and orange, slow-roasted until the meat falls off the bone.

History & Origin

Mexican BBQ ribs are the happy result of fusion between American slow-cook tradition and Mexico's pre-Hispanic chillies and sweeteners. While barbecue has Caribbean and American roots, Mexico adopted and transformed it with its own character. Northern Mexico - Sonora, Chihuahua and Nuevo León - has a deep grilling culture. When American barbecue crossed the border, northern cooks adapted it by incorporating dried chillies like guajillo, ancho and pasilla. Piloncillo, unrefined cane sugar, replaced American brown sugar, adding complex notes of molasses and caramel. Orange juice adds fresh acidity balancing the piloncillo sweetness and chilli smokiness. This marinade combines the intense red of guajillo, vibrant orange, and dark brown piloncillo into a glaze that caramelises in the oven into a brilliant crust. Today Mexican BBQ ribs are enjoyed nationwide at family gatherings, carne asadas and celebrations, served with red rice, pot beans and freshly made tortillas.

Estimated cost

£14.00

Total cost

£2.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

38g

Protein

32g

Carbohydrates

28g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and toast 4 guajillo and 2 ancho chillies on a griddle for 30 seconds. Soak in hot water for 20 minutes. Blend with 1 roasted garlic head, 100g piloncillo, juice of 2 oranges, 2 tablespoons apple cider vinegar, 1 teaspoon cumin and salt.
💡 The sauce should be thick and deep red.
2
Remove the membrane from the back of the ribs: insert a knife under the membrane at one end, then pull it off entirely with a cloth. Season the meat with salt and pepper.
💡 Removing the membrane is key to tender ribs.
3
Coat the ribs generously with half the guajillo BBQ sauce. Wrap tightly in foil. Refrigerate at least 4 hours or overnight.
💡 Overnight marinating gives far better flavour.
4
Preheat oven to 150°C. Place foil-wrapped ribs on a tray. Roast for 2.5 hours.
5
Remove ribs, carefully open foil. Brush with remaining sauce. Raise oven to 220°C and roast 20-25 minutes until the sauce caramelises into a crust.
💡 Watch carefully to avoid burning at high heat.
6
Rest 10 minutes. Cut between each bone and serve with rice, beans and warm tortillas.