As you can see I really am on a Mexican food binge! Mexi-Cal Baby Back Ribs are a show stopper!
These ribs are meat falling off the bone tender. I love taking a classic dish and jazzing it up a bit. Baby Back Ribs are a BBQ Staple. Your family and guests will applaud your “thinking out side the box” and serving them up something really special. Full of flavor and a snap to make. You will find that Mexi-Cal Baby Back Ribs become a family favorite
More recipes @ the Plaid and Paisley Kitchen
You may be asking what exactly does Mexi-Cal mean? Well I am sure that you have heard of Tex-Mex, a blend of Mexican and Texas style of cooking. Mexi-Cal is similar only better! California style cooking is full of fresh bright and sometimes spicy flavors. It’s not all covered in sauce and full of cheese like Tex-Mex, it’s brighter healthier and in my opinion tastier.
Just look at these ribs! Don’t you want to sink your teeth into them right now?
You make a dry rub of Chili Powder, Onion and Garlic Powder, Cumin, Cayenne Pepper and Salt and Pepper. Super Simple and I bet you have all the ingredients in your pantry right now.
Are you ready for the best part of this recipe?
It’s made in the Slow Cooker!!!! So you can dump and walk away. Only to come to an amazing dinner a few hours later!
The best Side Dish for Mexi-Cal Baby Back Ribs is this Lime Cilantro Rice! See how bright and fresh all these flavors are?
What is your favorite way to make ribs?
- 1.5 lbs of Baby Back Ribs
- 1 onion quarters
- 1 cup water
- 3 tbs chili powder
- 1 tbs cumin
- 1 tsp each of garlic and onion powder
- 1/2 tsp of cayenne pepper
- salt and pepper to taste
- take the onion quarters and place in the bottom of the slow cooker
- pour in the 1 cup of water
- in a small bowl combine all the spices
- rub the spice mixture on the top and bottom of the ribs
- place the ribs on the onions
- cover and cook on low for 4-5 hours
- test to see if the meat pulls away effortlessly from the bone
- if not give it more time and check
- once it’s ready take the ribs out and set sit to rest for 5-10 min
- then slice the ribs into portions
- serve with Lime Cilantro Rice