Pork Back Ribs Spicy Nopales Salsa Recipe

I absolutely love this recipe because the tender, fall-off-the-bone pork paired with that fresh and zesty spicy nopales salsa is a flavor explosion that takes me on a delicious culinary trip every time. Plus, it’s the perfect blend of savory and spicy, making it a mouthwatering favorite for any backyard BBQ with friends!

At the table, I adore serving smoky, spicy foods. My Pork Back Ribs Spicy Nopales Salsa is all that and then some.

The tender ribs shine alongside the ribollita fresca that serves as the base for my vibrant, intense salsa featuring succulent fresh nopales, luscious tomatoes, and finely diced jalapeños. If you want to serve something truly phenomenal, make this salsa.

Ingredients

Pork Back Ribs:
High in protein, tender when cooked, and possessing a strong savory flavor.

Nopales:
Rich in dietary fiber; a little tart; adds crunch.

Jalapeño Peppers:
Spicy kick; has capsaicin; metabolism-boosting.

Fresh Lime Juice:
Citrus brightness; balances flavors; vitamin C-rich.

Cilantro:
Freshness from herbs; properties that fight oxidation; a finish that is lively and vibrant.

Smoked Paprika:
Imparts a smoky richness; boosts overall intricacy.

Apple Cider Vinegar:
Aids in tenderizing meat; adds zest; somewhat sour.

Ingredient Quantities

• 3 lbs pork back ribs
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 2 cups fresh nopales, cleaned and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium tomatoes, chopped
• 2 jalapeño peppers, seeded and minced
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon apple cider vinegar

Instructions

1. Heat your oven to 300°F (150°C).

2. Coat the pork back ribs with olive oil, then season them generously with salt, black pepper, ground cumin, smoked paprika, and chili powder.

3. Arrange the seasoned ribs on a baking sheet and cover with aluminum foil. Set in the oven, preheated to 300 degrees Fahrenheit, and bake for
2.5 to 3 hours, or until the meat is tender and falling off the bone.

4. As the ribs bake, make the spicy nopales salsa. In a skillet, heat a small amount of oil over medium heat. Add the diced nopales and cook until tender, which takes about 10 minutes.

5. In a big bowl, mix together the nopales, chopped onion, minced garlic, diced tomato, and jalapeño pepper.

6. To the bowl, add fresh lime juice, apple cider vinegar, and chopped cilantro. Combine all the ingredients thoroughly. Season with salt to taste.

7. When the ribs are finished, take them from the oven and unwrap the foil. Let them rest for a couple of minutes.

8. Set your grill to medium-high. Place the ribs on the grill, adding a grilling time of 5-10 minutes per side, which will yield a desired level of char.

9. Take the ribs off the grill and allow them to rest for a few minutes. Then, slice and serve them.

10. Serve the hot grilled ribs, topped generously with the spicy nopales salsa. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Skillet
5. Medium-sized bowl
6. Knife
7. Cutting board
8. Grill
9. Grill tongs
10. Measuring spoons
11. Spoon for mixing

FAQ

• What are nopales and where can I find them?Edible cactus pads used in Mexican cuisine are known as nopales. Fresh nopales can be found in Latin American grocery stores, typically near the produce section.
• How do I clean and prepare the nopales?Nopales should be cleaned using a vegetable peeler or knife to remove all spines and edges before rinsing them and dicing them into small pieces.
• Can I use canned tomatoes instead of fresh?This recipe calls for fresh tomatoes, the better to obtain the best flavor, but you can substitute canned tomatoes if you can’t get fresh ones. Use whole peeled or diced tomatoes.
• How spicy is this dish?The heat level of this recipe is moderate, attributable to the jalapeño peppers. You can adjust the spiciness to your liking by adding more or fewer peppers. For a truly mild sauce, skip the seeds and use only the jalapeño’s flesh.
• Can I substitute any of the spices?Certainly, your tastes take precedence, and spices can be tailored to suit them. If you prefer a more straightforward smoky flavor, or if you have made the mistake of purchasing a low-quality smoked paprika, regular paprika can be used in its place. However, if you like it with a bang (smoky and otherwise), I suggest you keep it on hand.
• What can I serve with these spicy nopales salsa pork ribs?These ribs match nicely with Mexican rice, warm tortillas, or a fresh side salad to offset the flavors and add extra brightness and freshness.
• How do I ensure the pork ribs are tender?Prepare the ribs at a slow, low heat, either in an oven or on a grill, ensuring they reach an internal temperature of 145°F. Let them rest before serving for maximum juiciness.

Substitutions and Variations

You can use beef ribs or chicken wings in place of pork back ribs.
Substitute for olive oil: Avocado oil or vegetable oil can be used as substitutes for olive oil.
Jalapeño peppers can be exchanged for serrano peppers or red chili flakes.
Fresh cilantro can be substituted with fresh parsley or basil.
Apple cider vinegar: White vinegar or lemon juice can be used as replacements.

Pro Tips

1. Marinate in Advance For even more tender and flavorful ribs, try marinating the seasoned ribs in the fridge for a few hours or overnight before baking. This allows the spices to penetrate the meat more deeply.

2. Prepare Nopales Properly To ensure the nopales are not slimy, blanch them in boiling water with a bit of salt and vinegar before cooking them in the skillet. This step helps improve their texture.

3. Rest the Ribs After removing the ribs from the oven and finishing on the grill, make sure to let them rest for at least 5-10 minutes before slicing. This helps the juices redistribute throughout the meat, resulting in juicier ribs.

4. Adjust Salsa Heat Control the spiciness of the nopales salsa by adjusting the amount of jalapeño pepper. If you prefer a milder salsa, remove all seeds and ribs from the jalapeños or use fewer peppers. For more heat, leave in some seeds or add extra peppers.

5. Enhance the Smokiness If you have access to a smoker or wood chips on your grill, consider using them for the final grilling step. This will add an extra layer of smoky flavor to the ribs that complements the smoked paprika in the seasoning.