Empowering your Palate: Mexican Style Ribs Published Nov. 1, 2010 By Staff Reports 100th Air Refueling Wing Public Affairs RAF MILDENHALL, England -- Tech. Sgt. Thomas Danley, a 352nd Special Operations Group weapons safety manager, sent in this recipe for Mexican Style Ribs. "I have to admit that I didn't invent this recipe, but it will not disappoint!" he stated in his submission. Mexican Style Ribs Ingredients - 2 racks baby back ribs or spare ribs 1/2 tsp oregano 1/2 tsp dried onion 1/2 tsp chipotle powder 1/2 tsp cumin 1/2 tsp taco seasoning 1/2 tsp garlic powder 1 tbsp salt 6 tbsp light brown sugar 1 tbsp ancho chili powder 1/2 cup lime juice 1/2 cup white wine 1 tbsp hot sauce 2 tbsp red wine vinegar 2 cloves garlic, crushed 1 tbsp honey 1 tbsp tomato paste Preparation: Combine oregano, dried onion, chipotle powder, cumin, taco seasoning, garlic powder, salt, light brown sugar and ancho chili powder to make a rub. Apply to both sides of each rack of ribs. Wrap ribs in aluminum foil and refrigerate overnight. Preheat oven to 250 degrees F (125 degrees C) In a microwaveable bowl, stir together the lime juice, wine hot sauce, red wine vinegar, garlic, honey and tomato paste to make a braising liquid. Microwave for about a minute, and then whisk to ensure everything is combined well. Open foil packets containing the ribs. Add about 1/2 of braising liquid to each packet and then close back up. Place foil packets on a baking sheet and bake ribs. Baby back ribs will bake for about 2 1/2 hours and spare ribs will bake for about 4 1/2 hours. When ribs are done, drain the liquids from the foil packets into a pot and reduce on the stovetop over high heat until reduced by about half. Change your oven setting to broil. Pour reduced liquid into a bowl and brush some over the ribs. Broil the ribs for a minute or until the glaze bubbles then cut them up and serve with the remaining sauce on the side.