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Salsa Borracha Ribs

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Cookbook author and restaurateur Bricia Lopez says this is the kind of recipe that you purposely make at the end of a cookout when everyone is already kind of full, just so you can hopefully have some leftovers. The meat absolutely falls apart and the sauciness of the dish lends itself perfectly to being tucked into a torta and devoured the next day.

Prep Time 30 minutes
Cook Time 285 minutes
Servings 6

Ingredients

For the rub:

  • 2 Tbs. sweet pimentón or smoked paprika
  • 1 1/2 Tbs. garlic powder
  • 1 Tbs. sea salt
  • 1 Tbs. onion powder
  • 2 1/2 tsp. ancho chile powder
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 racks St. Louis–style pork ribs, trimmed (5 to 7 lb./2.3 to 3.2 kg)

For the sauce:

  • 1 1/4 cups (300 ml) tomato sauce
  • 1 can (5 oz./140 g) chipotles in adobo (4 to 5 chiles)
  • 1 medium white onion (10 1/2 oz./300 g), 3/4 quartered and 1/4 minced
  • 2 garlic cloves, minced
  • 1 Tbs. olive oil
  • 1/2 cup (120 ml) distilled white vinegar
  • 1/3 cup (75 ml) Worcestershire sauce
  • 2 Tbs. dark brown sugar
  • 2 Tbs. Tabasco hot sauce
  • 1 Tbs. tomato paste
  • 1 Tbs. sea salt
  • 12 oz. (360 ml) dark Mexican beer

Directions

To make the rub, in a small bowl, whisk together the pimentón, garlic powder, salt, onion powder, ancho chile powder, pepper, oregano and thyme.

Place the ribs in a shallow pan and generously rub the spice mix all over the racks of ribs, on both sides. Cover and refrigerate for 1 hour.

While the ribs are marinating, make the sauce: In a blender, combine the tomato sauce, chipotle chiles and some of the sauce, the onion quarters and the garlic. Blend until smooth and set aside.

Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the minced onion and stir until translucent and fragrant, about 5 minutes. Carefully add the blended tomato sauce. Bring the sauce to a boil over medium heat and cook until it has reduced by one-third, about 10 minutes. Add the vinegar, Worcestershire sauce, brown sugar, Tabasco, tomato paste, salt and beer and stir to combine. Lower the heat and continue to cook until the sauce has thickened, another 20 minutes. Remove from the heat and let cool.

Preheat your grill to 275°F (135°C) if using a pellet grill. If you don’t have a pellet smoker, you may use your oven for this step.

On a work surface, spread out 2 large sheets of aluminum foil on top of each other (big enough to wrap each of the racks individually). Working one at a time, remove a rack of ribs from the fridge and place it on top of a piece of foil. Pour about half of the cooled sauce over the top and wrap the ribs in the foil, pleating the edges so the package seals well. Repeat with the second rack.

Place the ribs in the middle of your preheated grill or oven, meat side up, and cook for 3 hours. After 3 hours, carefully uncover the ribs. Reserve 1 cup (240 ml) of sauce in a serving bowl for dipping later. Liberally brush the ribs with the rest of the sauce. Cover the ribs again and cook for 1 more hour.

Remove the ribs and prepare your grill for hot direct cooking. Make sure the grates are clean.

If using a pellet grill, raise to high heat and crisp your ribs until they are fall-apart tender and really saucy, about 4 minutes per side. If using a charcoal grill, place the ribs on the preheated grill to crisp up then.

Once the ribs are crispy, using either two spatulas or a spatula and tongs, remove the ribs to a platter and serve right away, with the leftover sauce on the side. The ribs may be so tender, that they will shred when you try to serve yourself! Serves 6.

Adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral (Abrams Books, 2023)

 

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