Ribs Mexican Style, Ribs Birria Style


Here you have another great recipe to feed a crowd!!


  • 5.5  beef back ribs
  • 3.3 lbs. Boneless beef Short Ribs (country style ribs)
  • 10 Guajillo Chilis
  • 10 Ancho Chilis
  • 3 tomatoes
  • 1 onion
  • 1 dark beer (1.2 lt)
  • 5 cubes of beef bouillon
  • 1 head of garlic cloves (about 15 garlic cloves)
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp whole black pepper
  • 3 bay leaves
  • Salt to taste
  • 4 tbsp vinegar

1.- Cut all the meat in chunks.

2.- In the blender add in the onion cut in chunks, plus 12 garlic cloves,3  cubes of beef bouillon seasoning, half a tablespoon of dry oregano, half a tablespoon whole cumin, half a tablespoon of whole black pepper, vinegar, 500ml of dark beer and salt to taste. Blend on high. Pour this mixture over the meat, and marinate it for at least 3 hours.

Whenever you are ready to cook the meat (at least after 3 hours)

3.-Heat up a pan, add a bit of oil and when the pan is hot, add in the meat (just the meat, no liquid) . Brown the meat until brown on all sides ( it will take about 3-4 minutes per side.)

4.- Remove the stems, seed and veins from the dry chilis. Place the dry chilis in hot water for 15 minutes to hydrate them.

5.- After 15 minutes, place the chilis in the blender, add in the tomatoes, 3 garlic cloves, 2 beef bouillon seasoning, season with ½ tsp  oregano,  ½ tsp cumin and  ½ tsp black pepper, add in the rest of the beer season with salt and blend on high until you get a soft sauce.

4.- After the meat is browned on all sides, pour the red chili sauce all over the meat, add 2 more cups of water, stir, cover with a lid and continue to cook on medium high heat until the meat is tender, it will take about 2 ½ hours. 

5.- when the meat is done, serve with fresh cilantro, onion and warm tortillas, or with some rice and macaroni salad! Enjoy!