Mexican Style Pork Ribs

Welcome to a fantastic fusion of smoky BBQ and zesty Mexican flavors! I'm excited to share with you this special cook, Smoked Salsa Verde Baby Back Ribs. Inspired by George from 805 BBQ JUNKIE, this recipe is sure to add a delicious twist to your grilling repertoire. The spicy kick of salsa married with the deep smoky notes of tender baby back ribs will have your guests asking for seconds. Prepare for a mouthwatering experience!

Ingredients:

- 1 rack of baby back ribs

- 1 tablespoon of Pia seasoning Pig rub (or your preferred BBQ rub)

- 6 medium-sized tomatillos

- 2 jalapenos

- 1/4 of a medium onion

- 1 poblano pepper

- Kosher salt (to taste)

- 1 tablespoon of chicken bouillon powder

- 1 tablespoon of granulated garlic

- 1 tablespoon of granulated onion

- 1 teaspoon of ground cumin

- 2 cloves of garlic

- Fresh cilantro, one bunch

- Water for boiling

Instructions:

1. Begin by cleaning your rack of baby back ribs. Remove any membrane from the back of the ribs by sliding a knife under it and peeling it off. Discard the membrane.

2. Season the ribs lightly with the Pia seasoning Pig rub or your preferred BBQ rub. Avoid over-seasoning as additional flavors will come from the salsa verde.

3. Preheat your smoker to 275°F (135°C).

4. Place the seasoned ribs on the smoker and smoke for about 3 hours until partially cooked.

5. While the ribs are smoking, prepare the salsa verde. Boil tomatillos, jalapenos, a quarter of an onion, and a poblano pepper in water for 15-20 minutes.

6. Once boiled, blend these vegetables along with kosher salt, chicken bouillon, granulated garlic, granulated onion, ground cumin, garlic cloves, and cilantro, using some of the boiling water to achieve a smooth but slightly watery consistency. Adjust salt to taste.

7. After 3 hours of smoking, cut the ribs to fit in a container for braising. Coat the ribs with the salsa verde, ensuring they are submerged.

8. Place the ribs back in the smoker meat side down and let them braise in the salsa verde for 2-3 more hours, or until they are fall-apart tender.

9. Once done, carefully remove the ribs from the smoker. They should be tender and the meat should easily fall off the bone.

10. Serve the ribs smothered in the remaining salsa verde. Enjoy with hot tortillas and a side of your choice.

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Equipment: Smoker, Blender, Stovetop Pot, Tongs, Basting Brush, Knife

Cooking Tips: Removing the membrane ensures tender ribs. Season sparingly before smoking since the salsa verde adds plenty of flavor. Braising in salsa verde infuses the ribs with moisture and tanginess.

Servings: 4

Prep Time: 30 minutes

Cook Time: 5-6 hours

Total Time: Approximately 6 hours and 30 minutes

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This delightfully flavorful recipe is attributed to the talented George from the 805 BBQ JUNKIE channel. For more mouthwatering BBQ ideas, visit their YouTube channel at https://www.youtube.com/@805BBQJUNKIE

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Pork Rack a la Mexicana