Carne Adovada Party Ribs – New Mexico Flavor Meets Pellet Smoker!

dried red chiles

🥗Healthier: fresh red peppers

💰Cheaper: canned chipotle peppers

Canned chipotle peppers provide a smoky flavor at a lower cost.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is typically less expensive and works well in slow cooking.

Remove the membrane from the baby back ribs.

Coat the ribs with jarred red chili sauce as a binder.

Season the ribs with salt, black pepper, and garlic.

Preheat the Pit Boss Lexington 500 grill to 250°F.

Place the ribs on the grill and smoke them for 2 hours.

In a saucepan, heat 2 tablespoons of vegetable oil until hot.

Add 2 tablespoons of flour to the hot oil to make a roux, cooking for 1-2 minutes until tan.

Gradually add 2 cups of chicken stock to the roux, stirring well.

Mix in 2 tablespoons of red chili powder, 1 tablespoon of granulated garlic, 1 tablespoon of onion powder, and an eighth teaspoon of cumin.

Let the sauce simmer for about 10 minutes until smooth.

Remove the ribs from the grill after 2 hours and cut them into individual ribs.

Place the cut ribs into an aluminum pan.

Pour the red chili sauce over the ribs, ensuring they are well coated.

Cover the pan with foil and return it to the grill to braise for at least 2 hours.

After 2 hours, check the ribs and add sliced cara cara orange for extra flavor, then cover and braise for an additional hour and 15 minutes.

Check the temperature of the ribs, aiming for 200°F, then uncover and let them smoke for an additional 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary