Poblano Baby Back Ribs with Mexican-Style Dukkah

Prep time

8 hours

Cook time

3 hours

Total time

11 hours
Poblano Baby Back Ribs with Mexican-Style Dukkah


For the Dry Rub:

  • 1/3 cup brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the Dukkah:

  • ¼ cup roasted almonds
  • 2 tablespoons toasted sunflower seeds
  • 2 tablespoons roasted pumpkin seeds
  • 1 tablespoon toasted white sesame seeds
  • 1 teaspoon dried Mexican oregano
  • Pinch of salt

For the Ribs

  • 2 racks back back ribs, 3-4 lbs each
  • 1 (14.50z) bottle of Tenayo Poblano Barbecue Sauce

For Serving:

  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • Lime wedges


  1. To make the dry rub, combine all dry rub ingredients in a small bowl.
  2. To make the Mexican dukkah, combine the nuts, seeds, spices and salt in a mini food processor or mortar and pestle and grind until nuts and seeds are broken up and you have a uniformly coarse mixture. Set aside until ready to use.
  3. Clean and dry ribs with paper towels. Trim off excess fat and remove membrane. Press the dry rub into both sides of the ribs. Cover in foil and refrigerate overnight.
  4. Preheat oven to 300 degrees F. Line a baking dish with foil.
  5. Place ribs (meat side up) in the baking dish. Bake for 2.5 to 3 hours, basting all sides with barbecue sauce halfway through. 
  6. Transfer ribs to a cutting board and give them a final glaze of the barbecue sauce. Sprinkle with the dukkah, cilantro and parsley. Slice and serve with lime wedges.

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