Real Recipes From Real Home Cooks ®

bonnie’s spicy spanish short ribs

Recipe by
BonniE !
Cottonwood, CA

Dang, this recipe is good eats! The short ribs are cut-them-with-a-fork tender! Tons of spicy flavor, too. We think they are just awesome! You control the heat, make them hot or mild. We have even made fajitas, burritos, and enchiladas with the leftover meat. Enjoy my California recipe!

yield serving(s)
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For bonnie’s spicy spanish short ribs

  • 4
    large, lean pork short ribs, about 1 1/2 to 2 pounds
  • 2
    cloves minced garlic
  • 1
    small can chopped hatch chilis
  • 2
    tablespoons lime juice
  • 1
    teaspoon kosher sea salt
  • 1
    teaspoon kosher coarse ground pepper
  • 1/2
    tablespoon ground cumin
  • 1/2
    tablespoon hungarian paprika
  • 1
    tablespoon dry minced onions
  • 1/2
    teaspoon garlic powder
  • 1
    teaspoon chipotle dried pepper
  • 1/2
    cup beef broth
  • 1/2
    cup cooking sherry

How To Make bonnie’s spicy spanish short ribs

  • 1
    Cook's Tip: Assemble your ingredients before you begin. You will need a small Dutch oven and a tight fitting lid. Spray with kitchen spray. Mix the spices in a small bowl for Bonnie’s short rib rub and set aside.
  • Short ribs marinating
    MARINATE FIRST: Rinse the short ribs and pat them dry Rub the dried short ribs with Bonnie's Short Rib Rub on both sides and place them flat in a Ziploc bag. Sprinkle the 2 cloves minced garlic and the can of Hatch chilis evenly over the short ribs. Sprinkle short ribs with lime juice. Close the bag and place in the fridge for two or three hours to marinate.
  • Short ribs in broth, Sherry, and spices, ready to pop in oven!
    THEN COOK THE MEAT! After the short ribs have marinated, preheat the oven to 375 degrees. Add the ½ cup beef broth and ½ cup of sherry to the Dutch oven. Add the meat and juices from the ziploc bag in the Dutch oven. Cook covered for 1 hour 30 minutes in a 375 degree oven.
  • Yummy spicy Spanish short ribs
    Sometimes, I add corn on the cob to the Dutch oven 20 minutes before it has finished cooking the meat. Enjoy!