Yields: 6 to 8 Servings Prep: 15 Mins Cook: 120 Mins

Enchilada Slow-Roasted Baby Back Ribs


1 packet (1.25 ounces) ORTEGA Fajita Seasoning Mix
4 tablespoons packed brown
4 slabs baby back ribs (about 10 pounds)
1/2 cup Dijon mustard
jars (8 ounces each) ORTEGA Enchilada Sauce


Preheat oven to 250F. Combine seasoning mix and brown sugar in small bowl. Place
large piece of aluminum foil on counter. On foil, brush both sides of ribs with
mustard; sprinkle both sides with seasoning mixture.

Adjust one oven rack
to low position. Remove remaining oven rack; arrange ribs on rack. Slide rack
with ribs into upper-middle position in oven. Place foil-lined baking sheet on
lower rack to collect drippings from ribs.

Roast ribs 1 1/2 to 2 hours or
until tender. Remove ribs from oven. Turn on broiler.

Brush enchilada
sauce onto both sides of ribs. Transfer ribs to foil-lined baking sheet, meat
side down. Broil 5 to6 minutes or until sauce begins to bubble. Let stand 5
minutes before slicing into individual servings.
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