United States / Main
Mexican Ribs
These ribs use a Southwestern style rub, feature a sauce with a lot of prominent Mexican flavors, and are cooked over mesquite instead of hickory, which isn't very easy to find in the South, however mesquite is.
Ingredients
- St. Louis pork ribs1 slab
- light brown sugar1/4 cup
- habanero chile powder1 tbsp
- ancho chile powder1/4 cup
- Mexican oregano, dried1 tbsp
- salt1 tbsp
- black pepper, freshly ground1 tbsp
- chipotle powder1 tbsp
- habanero pepper, seeded and minced1
- barbecue sauce1 1/2 cup
- tequila, José Cuervo Especial recommended1/4 cup
- mesquite chunks, large
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate.
Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.
Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time.
Slice ribs into 1-rib portions and serve warm with remaining sauce.
