Oven-roasted baby back ribs from Amá: A Modern Tex-Mex Kitchen (page 171) by Josef Centeno and Betty Hallock

  • chile powder
  • canned chipotle chiles in adobo sauce
  • ground cinnamon
  • ground coriander
  • ground cumin
  • dry mustard
  • dark brown sugar
  • apple cider vinegar
  • Worcestershire sauce
  • tomato ketchup
  • dried red pepper flakes
  • dried chipotle chiles
  • smoked paprika
  • dried Mexican oregano
  • baby back pork ribs
  • dried arbol chiles
  • dried New Mexico chiles
  • dried pasilla de Oaxaca chiles
  • dried guajillo chiles
  • dried mulato chiles
  • dried pasilla negro chiles
  • dried cascabel chiles
  • EYB Comments

    The listed dried chiles (for Amá spice mix) can be replaced with chile powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The listed dried chiles (for Amá spice mix) can be replaced with chile powder.

  • Frenchfoodie on May 21, 2020

    Delicious. I cut sugar in the dry rub by 1/3 but that was my main change. Ribs were tender with beautiful sticky bbq glaze and hum of chilli heat but in good balance with sugar and wider spices. Husband still thinks nigella’s are best but I’m on the fence, these were that good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.