mexican style pork ribs smoked

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is often less expensive.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smoke.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common substitute with a different flavor.

Remove the membrane from the back of the baby back ribs.

Trim any excess fat from the ribs.

Season the ribs lightly with Pia seasoning Pig rub.

Preheat the Z grills to 275°F.

Boil six medium sized tomatillos, two jalapenos, a quarter of an onion, and a poblano pepper for 15-20 minutes to make salsa.

Add kosher salt, chicken bouillon, granulated garlic, granulated onion, ground cumin, and fresh cilantro to the boiled ingredients to make the salsa.

Blend the salsa until smooth, adding reserved water from boiling if needed.

After three hours of smoking, cut the ribs in half to fit in the salsa.

Braise the ribs in the salsa meat side down for an additional 2-3 hours until tender.

Serve the ribs with the salsa and warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary