Tijuana Tuesday Say Hello to Baby Backs

Hey there – are you ready for another Tijuana Tuesday Special? While the rest of the world might be embracing Taco Tuesday, in our house anything with a Mexican Flair counts. And that’s good since today is also National Baby Back Rib Day.

Yeah, that’s a winning combination – spicy peppers, chipotle and ribs. Served up with Mexican Skillet Potatoes and sweet corn on the cob to off set that heat – wow! If you want to truly keep that Mexican Flavor going, make it Street Corn. If you have a picky eater in your house (as I do), simple grilled corn is fine. Just leave off the Mexican flavorings or skip the cheese, depending upon the likes of your selective diner.

Wow, I didn’t ramble on this time. Guess I’m too eager to get to eating to be gabbing.

Hope you have an amazing day filled with blessing from above.

Mexican-Spiced Chipotle Glazed Baby Back Ribs
3 lbs Baby Back Ribs (2 slabs)
1/4 cup Chili Powder
1 tablespoon Cumin
1 tablespoon Instant Espresso Powder
1 tablespoon Cocoa Powder
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika
8 tablespoons Chipotle in Adobo Sauce
4 tablespoons Honey
Cilantro for garnish

Heat oven to 225-degrees. Remove silver membrane from the back of the rib slabs.

In a small bowl mix together chili powder, cumin, espresso, cocoa powder, garlic powder, onion powder, salt, pepper and smoked paprika. Cover the meaty side of ribs with the rub, work into the meat. Turn ribs over, sprinkle remaining rub on the bone-side. Wrap the ribs in foil to enclose completely. Place on a baking pan. Place ribs in the oven to slow-roast for about 3 hours.

Cho chipotle, add to a bowl with the adobo sauce. Add honey, adjust taste as desired with additional honey or seasonings. Set aside until ready to use.

Remove ribs from oven, open foil to expose ribs. If drippings have accumulated inside the foil, drain. Brush glaze onto the ribs and return to oven to roast another 30 minutes for the glaze to thicken and become sticky. Remove from oven, cut ribs into 3 or 4 rib sections for serving.

Arrange ribs on a serving platter. Pour additional glaze over the top or serve remaining glaze on the side. Garnish platter with cilantro. Serve ribs alongside Mexican Skillet Potatoes.

Mexicana Skillet Potatoes
6 medium Red Potatoes
1/4 Red Onion, minced
1 tablespoons Jalapeno Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 tablespoon Taco Seasoning
1/2 teaspoon Hot Smoked Paprika
2 tablespoons Hot Hatch Green Chilies

Scrub potatoes. Cut into cubes, place in a saucepot. Add enough water to cover the potatoes. Bring to a boil, lower heat to a steady rolling boil and let cook for about 6 minutes. Drain well. Let potatoes sit in a colander to air dry for about 5 minutes or so.

While the potatoes parboil and dry, cut a quarter section from a red onion from root to tip. Peel the quarter section, dice and set aside. Reserve remaining onion for another purpose. In a small bowl, mix salt, pepper, taco seasoning and paprika. Set aside.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Place potatoes in the heated skillet. Sprinkle spice mix over the potatoes. Add onions and green Chilies. Toss to blend, then spread out in a single layer to brown.

Fry potatoes until beginning to brown, turn and continue to cook until crisp on the outside, soft inside, about 10 minutes or so total. Taste and adjust seasonings just before serving.

For a rustic presentation, serve straight from the skillet.

Mexican Street Corn
6 ears fresh Corn in husks
3 tablespoons Mayonnaise
3 tablespoons Mexican Table Crème
1/2 teaspoon Garlic Powder
1 cup Cotija Cheese
1/3 cup Cilantro
2 Limes
Chipotle Chili Powder to taste

Strip outer thick husks from each ear of corn, leaving the pale, thin husks intact. Pull remaining husks back to expose the corn. Clean silk from the cobs, pull husks back into place, secure with kitchen twine. Trim stalk ends even with the curve of the corn. Place in a pot of water to soak for 30 minutes.

Grill corn over medium heat for about 25 minutes, turning ever 5 minutes or so for even cooking. Remove corn from the grill, let cool a few minutes. Strip remaining husks from the corn, insert bamboo skewers into the end of the corn.

Note: Can also be “grilled” in a 400-degree oven. Place the corn directly on the oven rack, turning mid-way through.

While the corn is roasting, in a small bowl mix together the mayonnaise, crème and garlic powder. Set aside. Crumble cheese onto a plate, snip cilantro for garnish and quarter limes.

Brush mayo mixture over the corn, then roll in the crumbled cheese. Season with chipotle powder, garnish with snipped cilantro. Serve with a wedge of lime.

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We have not received the spirit of the world but the Spirit who is from God, so that we may understand the things freely given us by God.