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Enchilada Slow Roasted Baby Back Ribs


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  • 1 packet Ortega Fajita Seasoning mix
  • 4 T packed brown sugar
  • 4 slabs (10lbs)baby back ribs
  • 1/2 c dijon mustard
  • 2 jars (8oz ea) Ortega enchilada sauce


Servings 6


Step 1

Preheat oven to 250. Combine seasoning mix and brown sugar in small bowl. Place large piece of 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 rack; arrange ribs on the rack. Slide rack with ribs into upper middle position in the oven. Place foil lined baking sheet on lower rack to catch drippings.

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

Brush enchilada sauce onto both sides of the ribs. Transfer ribs to foil lined baking sheet meat side down. Broil 5-6 minutes or until sauce begins to bubble. Let stand 5 min before slicing.


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