News And Events Title for Left

Cooking School

 Weekend Classes-

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next day class is our Taco-Mania class set for 6 PM, May 18.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 4 cookbooks from any of the 3 sources and really help our rating!

Hotter Than Hell,  our newest cookbook was just released April 18!

Hotter Than Hell Book Cover

Tex-Mex came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Super Secret Baby Back Pork Ribs

Yield: 3 cups sauce
Serves: 4

A retired cook shared this secret with me, because I promised no to reveal the name of the restaurant that made these famous. When created in their original setting the ribs were specially smoked, but this backyard version is just as irresistibly delicious. Serve them with crusty hollows of sourdough garlic bread (see Note.)


1 Tablespoon Worcestershire sauce
½ cup cider vinegar
2 cups tomato sauce
½ cup dark brown sugar, packed
1 large clove garlic, finely minced
¼ teaspoon celery salt
Pinch of allspice
1 Tablespoon freshly grated onion
2 Tablespoons pure ground hot red chile
¼ teaspoon cayenne pepper or pequin quebrado (this is preferable, if you can get it)
4 pounds baby back ribs, in uncut racks

To Prepare the Sauce

In a 2-quart saucepan, combine the ingredients through the cayenne pepper and simmer, uncovered, over low heat until the sauce is thickened. Set the sauce aside until you are ready to use it.

To Barbeque the Ribs

1. This barbecue sauce also works well as a marinade. About 2 to 4 hours before you are planning to cook the meat, place the racks of ribs n a roasting pan large enough to hold them in a single layer. You may need to divide the meat between two pans. To marinate use only ½ to 2/3 of the sauce and spoon it over the meat, making sure both sides are well covered. Of the remaining sauce, reserve half to serve with the cooked ribs Reserve the rest to use as a baste during the cooking.

2. Let the marinating ribs sit, uncovered, and turn after each hour. Spoon sauce over the racks after each turn. Do not refrigerate the ribs during the marinating time as refrigeration slows down the meat’s ability to absorb flavors

3. When you are ready to cook the meat, remove the ribs from the marinade. Add the marinade t the sauce you reserved.

4. Position the grill rack 3 inches above the heat source. Place the racks of ribs on the grill and sear the meat for 5 minutes per side.

5. Remove the meat from the grill, raise the rack another 2 inches, and cover it with a layer of heavy-duty broiler foil. Puncture the foil to make ventilation holes.

6. Place the ribs on the foil and generously spoon on the reserved basting sauce. Allow the ribs to cook for 15 minutes before turning them and saucing the second side.

7. Once the second side is basted, cook the ribs for an additional 15 minute before turning and saucing again.

8. Allow the ribs to grill for 10 minutes then turn and sauce them one final time. After 10 more minutes both sides of the ribs should have a crisp glaze.

9. Transfer the racks to a carving board, cut the ribs apart into easy-to-serves portions and pile them on platters for guests to help themselves. Serve with the sauce specifically reserved fro table use.

Note: For an average, foot-long loaf of garlic bread: In a small saucepan melt 4 tablespoons unsalted butter with ¼ cup olive oil over low heat, then add freshly minced garlic to taste. Raise the heat and brown the garlic for a few seconds. Halve the bread lengthwise, brush the butter and garlic mixture on each half and toast them in the oven over the grill.

 See more of Jane's Southwest Recipes and sugggestions for cooking with chiles.

Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
Pecos Valley Spice Co.

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  •