This pork ribs recipe will be your new go-to pick for any dinner or party! The rich morita chile, the fatty chorizo sausage, the zesty orange, and the sweet piloncillo combo will definitely rock your world!
Heat a pan over medium heat. Add oil to the pan, once hot add onion, garlic, chorizo, bacon, and paprika. Stir occasionally, until the chorizo sausage is crisp, brown, and fully cooked. Add onion powder, Worcestershire sauce, Dijon mustard, morita chiles, tomatoes and cook for about 5 more minutes.
Pour in beer, orange juice, lime juice, and piloncillo. Season with salt and pepper to taste. Cook until the sauce is reduced to the desired consistency. Refrigerate until ready to use.
Place the pork ribs in an ovenproof dish, pour in the marinade, and refrigerate for 30 minutes.
Bake for 1 hour or until the pork ribs are deeply golden brown or cooked through. Remove from the oven.
Serve beer baked ribs with sweet potato wedges on side.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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