Cooking On The Ranch

menu icon
search icon

Instant Pot Mexican Chicken Soup Recipe

By 20 Comments

Mexican Chicken Soup Recipe made in the Instant Pot. With Black beans, sweet corn and plenty of Mexican spices, this will soon become your favorite Mexican Chicken Soup.

Bowls of pressure cooker Mexican chicken soup.

I was taking with my neighbor at our last neighborhood wine night and the subject of food came up. Go figure. Anyway, one thing led to another and before you know it I found out he has an Instant Pot and loves it to make this Instant Pot Mexican Chicken Soup Recipe.

Since that conversation I’ve tried both, his recipe for this soup and a recipe for spicy chicken wings that I created. Once again, the Instant Pot didn’t disappoint.

There are so many things to love about this Mexican Chicken Soup recipe

It feeds a crowd. This recipe makes about five quarts of soup. Being empty nesters, we enjoyed this for leftovers and then more leftovers.

The good news is that this soup freezes well, so you can have a stash to reheat when you need dinner in a flash.

The flavor is outstanding. And visually it’s beautiful and inviting. The red brick color and the spicy flavors come from the canned tomatoes, the chili powder and the single blend chile powder.

I’m reminded that chili powder with an “i” is a blend of spices created to use to flavor soups and stews. Chile with an “e” is a ground product made from a single chile pepper. Most commonly made from any variety of New Mexico chile peppers, ancho peppers or chipotle peppers.  Ancho chiles are dried poblano peppers, and chipotle peppers are dried and smoked jalapeno peppers.

The soup is delicious all on its own, but the flavor is certainly elevated when you take a big spoon of sour cream and blend it into the steaming hot soup. Crunch some tortilla chips over the top and dig in. And it won’t hurt a thing to top with some fine diced fresh cilantro and a squeeze of lime.

Ole’ a beautiful Mexican Chicken Soup.

Pressure Cooker Mexican Chicken Soup Recipe

Mexican Chicken Soup Recipe made in the Pressure Cooker. Served with lime and sour cream.

I hope you give this Instant Pot Mexican Chicken Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Instant Pot Chicken Soup recipe, let me know, I'd love to give it a try.

We absolutely loved this soup and it will be a favorite of ours to serve this Fall and Winter. And so full of flavor, it’s a great soup for entertaining. This recipe was passed along to me from my next door neighbor who found the recipe over at Pressure Cooking Today. A great resource for Instant Pot and Pressure Cooking Recipes. I adjusted a few ingredients to reflect our love for Southwestern seasonings.

Related Recipes

More Mexican Chicken Soup recipe ideas. You won’t want to miss these versions. And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bowls of pressure cooker Mexican chicken soup.
Print Recipe
5 from 7 votes

Mexican Chicken Soup

This is a Mexican Chicken Soup Recipe made in the Instant Pot. With Black beans, sweet corn and plenty of Mexican spices, this will soon become your favorite Mexican Chicken Soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 8
Calories: 67kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced*
  • 3 cloves garlic minced, pressed or grated
  • 4 boneless skinless chicken breasts
  • 16 ounces medium heat chunky salsa
  • 2 14.5 ounce cans peeled and diced tomatoes
  • 2 14.5 ounce cans chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 teaspoons New Mexico Red Chile Powder or ancho chile powder
  • ½ cup fresh parsley or 2 teaspoon dried
  • 2 16 ounce cans black beans, drained
  • 1 15 ounce bag frozen corn
  • 1 tablespoon cider vinegar
  • salt and pepper to taste

Instructions

  • Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook until fragrant. (under 1 minute)
  • Add remaining ingredients, except beans, corn and vinegar. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
  • When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
  • Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans, corn and cider vinegar.
  • If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
  • Serve topped with shredded cheese, sour cream and tortilla strips, if desired.
  • If you're in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.
  • *You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 430mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

Mexican Chicken Soup Recipe … Its What’s for Dinner

Ricotta Pasta Sauce with Italian Sausage

By 8 Comments

This is a recipe for ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course. It’s most delicious served over pappardelle pasta and topped with just enough sauce and some grated Parmesan and red pepper flakes.

Ricotta Pasta Sauce with Italian Sausage, cherry tomatoes over pappardelle pasta

This is a ricotta pasta sauce recipe that I’ve had in my database for maybe twenty years. It’s a recipe that I took camping one year. We used to gather with our neighbors at many pristine Colorado camp sites and cook, hike, play games and in general enjoy our amazing Colorado scenery. With two main meals a day, breakfast and dinner, we’d take turns providing camp grub for the crowd and as you can imagine, we ate very well.

One year my contribution to feed the crowd was this ricotta pasta. I can’t exactly remember, but surely I must have prepared this ricotta sauce at home to reheat at the campsite and serve over pasta which was cooked on site. Everyone loved it so much that it was requested again and again.

And it makes me hungry just writing about the recipe.

Ricotta Pasta Sauce with Italian Sausage and tomatoes

If you’re looking for recipes using ricotta cheese I’m strongly suggesting you give this one a try. 

This ricotta sauce comes together easily in a skillet:

  • Just cook the Italian sausage and discard most of the excess grease. I l leave just a little for flavor.
  • Add onion, garlic, tomatoes, lemon juice and seasonings and cook for twenty minutes.
  • Remove from heat and add ricotta.
  • Cook your pappardelle pasta and then top with the ricotta pasta sauce.

Tips For Success

  • For best results, use good quality noodles and whole milk ricotta cheese.

Recipe for Italian Sausage Ricotta Pasta Sauce:

I hope you give this Ricotta Pasta Sauce a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite ricotta sauce recipe, let me know, I'd love to give it a try.

Explore More Hearty Meat Based Sauces

And, don’t miss my Pasta Category for more pasta recipes, and the most popular on my site: Spicy Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ricotta Pasta Sauce with Italian Sausage and tomatoes
Print Recipe
4.67 from 3 votes

Ricotta Pasta Sauce with Italian Sausage

A beautiful ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Pasta Recipes
Cuisine: Italian
Servings: 6
Calories: 655kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Pappardelle pasta
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pound Italian sausage crumbled
  • 1 pound fresh tomatoes diced, or 1 (16 oz.) can chopped tomatoes (undrained)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice fresh squeezed
  • 1 tablespoon fresh mint or 1 teaspoon dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • ½ cup water
  • Sea salt
  • Freshly ground black pepper
  • ½ pound ricotta cheese
  • Freshly grated Parmesan cheese to taste
  • 1 pinch Red pepper flakes

Instructions

  • In a large skillet, heat olive oil. Add sausage and cook until lightly browned. Drain access grease. Add tomatoes, onion, garlic, lemon juice, fresh herbs and ½ cup water. Season with salt and pepper. Cook until the sauce is thick, about 20 minutes. 
  • Stir in ricotta and remove from the heat. Optional: Add some halved cherry tomatoes for texture and color.
  • Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  • Serve sauce over individual plates of pasta. Top with grated Parmesan cheese and red pepper flakes.

Nutrition

Calories: 655kcal | Carbohydrates: 64g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 596mg | Potassium: 616mg | Fiber: 4g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 16mg | Calcium: 137mg | Iron: 3mg

Hummus with Roasted Brussels Sprouts Recipe

By 7 Comments

This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

Hummus with roasted brussels sprouts recipe served in a Hilbom bowl

Hummus…to be quite frank, it seems I’ve been grabbing for those tubs in the fridge section at the grocery store more often than making it at home. Probably a little lazy and probably because I’ve not been 100% satisfied with my original recipe. And to be even more frank, at times it has distracted me from grabbing a tub of Heluva Good French Onion Dip.

Hummus with roasted brussels sprouts recipe.

I’ve spent the last couple of weeks tinkering with my homemade hummus recipe. This is the recipe that appeared when I recreated an appetizer I loved at a local restaurant, Ya Ya’s Grilled Pita with Hummus.  That hummus recipe with olives and feta is my “go-to”, but I was never perfectly pleased with the flavor. Always seemed a tad harsh. I’ve made a couple of changes. A little less of this and a little more of that, and now I’m a happy hummus maker. And it’s so easy to make at home. The hardest part is dragging out the food processor.

With that said, a couple of weeks ago, my friend Cauleen was raving about a hummus appetizer she ordered at a local restaurant (sorry, can’t remember the  restaurant name), but when she described it as simple with quartered and roasted brussels sprouts and drizzled with chile oil I knew I had to make this one at home!

Roasted brussels sprouts recipe for hummus with chile oil.

I took it to neighborhood gathering last night and it was a hit. Served with naan wedges and fresh vegetables, this was a crowd pleaser.

Homemade Hummus with Roasted Brussels Sprouts Recipe:

I hope you give this Hummus with Roasted Brussels Sprouts a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a unique roasted Brussels sprouts recipe or an interesting hummus topping idea, let me know, I'd love to give it a try.

If you’re interested in unique toppings for hummus, you won’t want to miss:

Hummus with roasted brussels sprouts recipe.
Print Recipe
5 from 3 votes

Hummus with Roasted Brussels Sprouts

This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean
Servings: 10
Calories: 230kcal
Author: Lea Ann Brown

Ingredients

  • For the hummus:
  • 1 large clove garlic
  • 30 ounce cans chickpeas drained, but iquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini sesame paste
  • 1 tablespoon lemon juice fresh squeezed
  • 6 tablespoons water or liquid from the chickpeas
  • 1 Tablespoon Olive oil
  • For the brussels sprouts
  • ¼ pound brussels sprouts quartered
  • 1 Tablespoon olive oil
  • For garnish
  • 1 tablespoon Chile oil

Instructions

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.
  • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
  • Pour mixture into a bowl.
  • Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they’re starting to turn brown in places. Tossing once for even cooking. 
  • To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.
  • Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

Notes

If you’d like to make this hummus with dried chickpeas, use 1 cup dried chickpeas – cooked.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 328mg | Fiber: 7g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg

Smoky Black Bean And Corn Salsa Dip

By 2 Comments

Using canned beans, frozen corn and plenty of warming Southwestern ingredients makes this Black Bean Corn Salsa Dip a winner. Adding Chipotle Peppers in Adobo brings warm smoky heat to the overall flavor. A perfect appetizer for that next bowl of corn chips and makes enough to feed that game day crowd.

Black bean corn salsa with white corn tortilla chips.

What You Can Expect From This Recipe

This no-cook recipe comes together in just 20 minutes, making it perfect for last-minute gatherings.

I’m of the opinion that one can never have too many salsa recipes. And any time is a good time to make salsa. And especially now, with fresh tomatoes, locally grown sweet corn and fresh peppers available at our farmers’ markets.

I’ve had similar black bean and corn salsa dip recipes, but I feel what sends this one over the top is the addition of canned chipotle peppers and the red wine vinegar.

Quick Preparation: Using canned black beans and frozen corn, makes this a pretty quick fix, once the chopping and dicing is completed.

This black bean corn salsa dip is one that everyone loves. It can be served as a dip and chips or spoon some over Mexican grilled chicken or grilled flank steak. Even my recipe for Shrimp Quesadillas welcomed the flavors of this robust salsa.

What Makes A great Salsa? As you know, I’m a big fan of adding vinegar to almost anything. A splash of vinegar helps blossom and balance flavors. And as far as I’m concerned it’s as important as salt and pepper. There are a lot of ingredients in this salsa and the the red wine vinegar brings them all together to play nicely and it adds a beautiful background flavor.

Black Bean Corn Salsa Dip is a very popular appetizer in Southwestern Cuisine. In this post I’ll give you detailed step by step instructions to make it in your own kitchen.

Table of contents

Ingredients You’ll Need

Ingredients to make Black Bean Corn Salsa Dip.
  • Make this recipe easy by using Frozen Corn. But if you’re smack dab in the middle of fresh corn season, don’t hesitate to use fresh corn kernels from the cob. You’ll need 2 – 3 cobs.
  • Canned Black Beans
  • Tomatoes: I highly recommend using Cherub brand tomatoes for this recipe. They’re a variety of grape tomatoes that are firm and easy to slice and dice. You most certainly can use fresh garden tomatoes, but please note that they’re juicy consistency will thin this salsa.
  • Red Onion: You can use a sweet or yellow onion but you’ll be missing that famous bite of flavor that red onion delivers.
  • Green Bell Pepper
  • Cilantro: It wouldn’t be salsa without cilantro. But I know there are folks out there that just don’t like the flavor. Omit if you’re serving one of those.
  • Red Wine Vinegar: You can use any type of vinegar you have on hand, but red wine vinegar brings a punchier more vibrant fruit flavor.
  • Canned Chipolte Peppers in Adobo Sauce: Chipotle peppers are smoked and dried Jalapeno peppers that are canned in a sweet and tangy puree of tomato, vinegar, garlic and spices. Adding them to this black bean and corn salsa dip brings smoky warm heat to the overall flavor. You’ll use both the peppers and the beautiful red adobo sauce.
  • Oil: Just a bit of olive oil will help blend the seasonings.
  • Seasonings: Kosher salt, freshly ground pepper, Cumin, New Mexico Red Chile Powder (or Ancho) and Mexican Oregano.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Making black bean corn salsa dip in a large bowl.
Black bean corn salsa dip in a large bowl ready to serve.
  1. Step 1: Grab a large bowl and add all of the chopped vegetables, canned beans frozen corn, oil, spices and the rest of the ingredients.
  1. Step 2: Use a large spoon to stir, mix and combine thoroughly. It’s ready to serve.

Variations

This recipe for black bean corn salsa dip is intended for your kitchen, your plate, your belly, so make it the way you'd like it. Adjust seasonings once it’s mixed together.

  • An easy way to make it spicier, is to grab a bottle of your favorite hot sauce. A few shakes will warm things up. Or add some more of the adobo sauce from the canned chipotle peppers.
  • You can also swap out Jalapeno Pepper for the green bell pepper. Rather than using 1 cup of green bell pepper, chop 1 – 2 medium jalapenos for a substitute. If you devein and deseed the jalapeno, you’ll be taming some of that spicy heat.
  • Just before serving, try adding diced Avocado. It will bring a creamy texture.
  • Too tart? Add a healthy teaspoon of sugar.

How To Serve It

  • The traditional way to serve any salsa is with corn chips. White, yellow, scoop chips or even blue chips work well here.
  • Crackers will work, perhaps something like Triscuits.
  • Serve it over grilled chicken or grilled steak or even seafood. Example, top grilled chicken breast with a scoop of this salsa for a healthy dinner.
  • Mix a little Black Bean Corn Salsa Dip into your next tossed salad, to offer texture and bring a bit of fiesta.
  • Stir some into eggs, next time you make scrambled eggs. Or even use the salsa to make your next Omelette.

Pro Tip: Make a double batch and use it throughout the week for quick meal suggestions I’ve mentioned above.

Questions You May Have

How Many Does This Recipe Serve?

It makes enough to feed a crowd. This recipe yields 6 cups which is plenty for that next Game Day party.

Can I Make This Ahead?

Absolutely yes. You can make this a day ahead of time. Just store in the refrigerator sealed tightly. Give it a good stir before serving.

Do I Really Need To Drain and Rinse Canned Black Beans?

Canned beans can contain a lot of sodium. Rinsing will wash away some of the unwanted salt flavor and bring a more pure bean flavor. And to keep the fresh flavor integrity of this salsa, I would recommend you not skip that step. You’ll also be removing some of the liquid that would make this salsa soupier. You don’t want that.

Is This Dip The Same as Texas Caviar?

It’s somewhat similar, But Texas Caviar routinely contains Black Eyed Peas. This recipe does not. This Black Bean Corn Dip is more of a Southwestern dish, rather than a Tex-Mex style dip.

Storage

If you have any leftovers, store in an air-tight container for up for 5 days. Tip: If you’ve added avocado, pick the pieces out. Avocado will turn an undesirable color.

Tips For Success:

  • Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
  • Use a brand of black beans that are very black in color. Goya is a good example.
  • Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.

Variations:

  • Kick up the heat by adding chopped Jalapeno Pepper.
  • Incorporate diced mango or pineapple to add a sweet note.
  • I like the idea of adding grilled shrimp to add some protein.
  • Experiment with the flavor by substituting cilantro with chopped fresh mint.
  • Low Sodium Alternatives: Use no-salt canned black beans and adding more fresh lime juice will enable you to completely omit the salt.

Recipe for Black Bean And Corn Salsa Dip

Black bean corn salsa with tomatoes and chipotle.

I hope you give this Southwestern salsa recipe a try. Every singe time I served this, I’ve been asked for the recipe. Its just one those salsas that irresistible with flavor and textures.

This salsa is fresh, it’s delicious and it’s absolutely perfect for parties.

Or these more traditional homemade salsas that everyone should know how to make:

And don’t miss my category for Appetizer Recipes, you’ll find the most popular on my site for Campechana. A traditional Mexican Shrimp appetizer.

Black bean corn salsa dip in a yellow bowl.
Print Recipe
5 from 2 votes

Smoky Black Bean Corn Salsa Dip

This is a recipe for easy and flavorful Black Bean Corn Salsa Dip made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let's take a look.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: Southwestern Mexican
Servings: 6 cups
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 1 Lime juiced
  • ¼ Cup Cilantro Chopped
  • 2 Tablespoons Olive oil
  • 4 teaspoons Chipotle chile peppers in adobo canned, minced
  • 1 teaspoon Adobo sauce from canned chipotles in adobo
  • 3 Tablespoon Red wine vinegar
  • 1 teaspoon Ground cumin
  • 1 teaspoons Mexican oregano Dried
  • ½ teaspoon New Mexico Red Chile Powder or ancho
  • 30 ounces Black beans canned, rinsed & drained
  • 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
  • 1 Cup Red onion chopped. Or sweet yellow onion
  • 1 ½ Cups Cherry tomatoes Chopped
  • 1 Cup Chopped green pepper
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or over grilled chicken or steak.

Notes

Tips for Success:
    • Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
    • Use a brand of black beans that are very black in color. Goya is a good example.
  • Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
  • This recipe makes 6 cups of salsa. Grab a large bowl to mix the ingredients together. 
If you don’t have Chipotle peppers in adobo, substitute with a tablespoon of Hot Smoked Paprika.

Nutrition

Serving: 1Cup | Calories: 303kcal | Carbohydrates: 51g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 351mg | Potassium: 822mg | Fiber: 16g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 4mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black Bean Corn Salsa Dip … It’s What’s For Your Next Party

Grilled Country Style Pork Ribs

By 22 Comments

Simmered stove-top to jump start the cooking process, this recipe for Grilled Country Style Pork Ribs then gets an overnight marinade in a sweet and tangy whiskey based sauce, making them a breeze to finish on the grill.

Grilled Country Style Pork Ribs slathered in bbq sauce.
Add us as a trusted site on Google

You’ll be so impressed with how meaty, juicy-tender these grilled country style ribs are. This recipe is easy to make, even for beginning home cooks.

What Are Country Style Pork Ribs?

Despite their name, Country Style Pork Ribs aren’t ribs at all. They are thick meaty strips of pork cut from the blade end of the loin near the shoulder. You can purchase them bone in or boneless, boneless being the more common. I’ve cooked them both boneless and bone-in with good results using this recipe. They contain a combination of fat and lean meat, which means they’ll benefit from a long cook, in this case simmered stove top, to render the fat. With their meaty nature, they’re less likely to dry out during the grilling process, and result in a very flavorful pork dinner.

How Do You Grill Country Style Ribs?

You don't need to be a pit master or expert smoker to make this recipe. Let’s take a look:

  • Like any rib recipe, you’ll need to pre-cook the ribs before sending them to the fire. You can either place them in a foil-lined roaster and bake them at 250 degrees for about an hour and a half, or simmer them stove top for 20 minutes. I find the stove-top method to be easier and less hassle.
  • Simmering them in water will render some of the fat and they’re ready for an overnight marinade.
  • When you’re ready to grill, the heat from the flames will brown them for a quick finish, and basting them with BBQ Sauce will caramelize them for a true bbq treat.
  • During our camping years, and planning ahead, they travel well and a breeze to cook at your campsite. I named them Campfire Ribs as this was my go-to ribs recipe for camping.

So instead of thinking about hot dogs and burgers for your next cook-out declare independence from mustard and catsup and grab a package of country style ribs and a bottle of BBQ Sauce.

Marinade For Pork Country Style Ribs

I love this marinade because it’s a unique and well balanced blend of savory and sweet ingredients, with a touch of acid (orange juice) to brighten the flavors, and with rustic vibe adding whiskey.

Ingredients for marinade for country style ribs.
  • Orange Juice: Brings a sweet acid to brighten the flavor.
  • Whiskey: Adds a smoky, savory note while rounding out the sweet and acidic elements. It also tenderizes the meat by helping to break down the muscle fibers.
  • Soy Sauce and Hoisin: Soy sauce brings heavy savory and umami flavor, and salt to help tenderize the meat. Hoisin a rich base of sweetness and garlic. Together, they create a sweet and salty Asian BBQ profile which will help caramelize the meat on the grill.
  • Brown Sugar: Brings everything together with sweetness.

Ingredient Substitutions

  • Pineapple Juice works well as a substitute for orange juice.
  • Bourbon can be substituted for Whiskey
  • Tamari substituted for soy sauce will make this gluten free.
  • Unfortunately there’s not a great substitute for Hoison sauce. It’s hard to replicate it’s sweet, sticky, umami qualities.

Optional Finishing Sauces

A traditional bbq sauce works very well here, however, if you’re looking to change up the flavor profile, here are some options.

Any of these will go well with the flavor of the marinade.

Step by Step Instructions

Marinade for Country Style Pork Ribs.
Step 2: Boiling country style ribs before grilling.
  1. Step 1: Make the marinade: Combine all of marinade ingredients in a bowl and whisk until well blended. Set aside.
  2. Step 2: Simmer the ribs: Place the ribs in a 6 – 7 quart Dutch oven and add just enough water to cover. Bring to a simmer and cook for 20 minutes.
Step 3: country style ribs in a disposable pan.
Step 4: Pouring marinade over country style pork ribs.
  1. Step 3: Marinade Time: Drain the ribs in a colander in the sink and then place them in a roasting pan or a disposable foil pan.
  2. Step 4: Pour marinade over boiled ribs.
Marinade for country style pork ribs in an easy to use disposable container
  1. Step 5: Use tongs to turn the ribs to coat them well in the marinade. Cover with foil and refrigerate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during this marinade time to coat with flavor.
Grilled Country Style Pork Ribs with BBQ sauce
  1. Step 6: Grill The Ribs: The ribs are then easily finished on the grill and then slathered with your favorite bbq sauce for a beautiful glaze.

Tips For Success

  • Testing Notes: I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Fire: Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare-ups.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

What To Serve Them With – Classic BBQ Sides

A classic bbq entree, like grilled country style ribs deserves som traditional bbq style sides:

Storage and Reheating

  • Refrigerator: Store cooked ribs in the refrigerator, well sealed, for up to 4 days.
  • Reheating: Place ribs, covered in foil, in a 250 degree low-heat oven. Cook until just warm enough to eat, about 15 – 20 minutes. You don’t want to re-cook them, as it will compromise the tender texture. Do not re-heat ribs in the microwave. You’ll end up with rubbery meat.
  • Freezer: Store ribs in the freezer for up to 3 months. I like to use freezer zip-lock style bags. You can lay them flat to optimize store space. Be sure to label and date them using a sharpie pen.

FAQ’s

Are Country Style Pork Ribs Tough?

They most certainly can be if not cooked properly. You simply can’t take country style ribs out of the package and throw them on the grill. You must complete the pre-cooking stage, either stove-to or oven to start the process of breaking down the connective tissue.

Is It Ok To Boil Country Stye Ribs Before Grilling?

Some think that boiling removes flavor. I haven’t found that to be the case. I’ve provided you with a marinade that is full of flavor that will penetrate the ribs with excellent flavor. If you’re worried about boiling, slow roast these in a 250 degree oven for 1.5 hours.

Are Country Style Ribs Beef or Pork?

You can purchase either beef or pork country style ribs. I have never used this recipe on beef, so don’t know if it will work with the same results. Please stick to pork for this country ribs style recipe.

Explore More Of Our Colorado Grilled Favorites

And if you’re interested in more Summer recipes, don’t miss my Grilling Category, you’ll find lots of ideas for all of your backyard parties, including one of the most popular on my site for Grilled Flank Steak with Horseradish Cream Sauce.

And if you’re looking for more ways to cook Country Style Pork Ribs, try this Slow Cooker Country Style Ribs with Sauerkraut and Potatoes. Pure delicious comfort food.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled country style pork ribs with BBQ sauce.
Print Recipe
4.78 from 9 votes

Grilled Country Style Pork Ribs

A country style pork ribs recipe that's easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 10 Ribs
Calories: 684kcal
Author: Lea Ann Brown

Ingredients

  • 6 pounds country style pork ribs
  • Marinade For Grilled Country Style Pork Ribs
  • 3 Tablespoons Oil Canola or vegetable oil works well here
  • ⅓ Cup Hoisin Sauce
  • ⅓ Cup Soy Sauce Or tamari to make this guten free
  • 2 Cups BBQ Sauce
  • 4 Tablespoon Fresh Ginger grated – use a zester.
  • ¾ Cup Whiskey
  • Orange Zest and juice
  • ½ Cup Brown Sugar
  • 6 Cloves Garlic fine chopped
  • Finishing Sauce
  • 1 Cup BBQ Sauce Either bottled or homemade

Instructions

  • Add the country style ribs to a large 6-7-quart Dutch oven. Cover with water and simmer for 20 minutes. Drain the ribs in a colander in the sink.
  • Add all of the marinade ingredients to a bowl and use a whisk to combine.
  • Place ribs in a roasting dish and pour the marinade over them. Using tongs, turn the ribs several times to coat. Cover with foil and refrigerate for at least 24 hours and preferably two days. Turning occasionally. You can also use 2 – 3 heavy duty gallon storage bags. Turn bags occasionally.
  • Heat grill to 450 degrees. Lower temp to 350 and add ribs. Grill ribs over medium hot flame for 15 minutes, turning frequently or until just starting to char. You want to create a medium crust (Maillard Reaction) but not char them. Then baste liberally with bbq sauce, turning frequently until sauce is caramelized. This will only take a few minutes.

Notes

Tips For Success
  • I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare ups, moving them around a a lot.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

Nutrition

Calories: 684kcal | Carbohydrates: 63g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1874mg | Potassium: 889mg | Fiber: 1g | Sugar: 51g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Griled Country Style Pork Ribs …. It’s Whats for Dinner