Texas Iberico Slow-Smoked Baby Back Ribs with Salsa Brava Recipe
Receta de Costillitas Ahumadas de Texas Iberico con Salsa Brava
5
Hours
15
Minutes
2
Servings
Ingredients
- 1 rack Texas Ibérico Baby Back Ribs
- 1/3 cup yellow mustard
- 1/2 cup apple juice
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp hot smoked Spanish paprika (Pimentón de la Vera)
- 1 tsp onion powder
- 1/4 cup dark brown sugar
- 1/4 cup warmed honey
- 1/4 cup Salsa Brava spicy sauce
Nutritional Facts
- Serving Size 23.6 oz/668 gr
- Calories 1360
- Calories From Fat 747
- Total Fat 83.1 gr (128%)
- Saturated Fat 30.9 gr (155%)
- Trans Fat 4.5 gr
- Cholesterol 349 mg (116%)
- Sodium 1602 mg (67%)
- Total Carbohydrates 53 gr (18%)
- Fiber 2 gr (9%)
- Sugars 47 gr
- Protein 104 gr (209%)
- Vitamin A 11%
- Vitamin C 29%
- Calcium 11%
- Iron 62%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
100% pasture raised Texas Iberico pork makes the most tender and flavorful pork ribs after slowly smoking for hours on end. Salsa Brava is added near the end of cooking to add a bit of Spanish flare to the ribs.
Steps
In a small bowl, combine the mustard, ¼ cup of the apple juice and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs.
In a separate small bowl, combine the spices well and season the ribs on both sides.
Set smoker to 180°F, close lid, and let preheat for 15 minutes. Smoke the ribs, meat side up for 3 hours, or until the internal temperature reaches 160°F.
After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the smoker temperature to 225°F.
Tear off two long sheets of heavy-duty aluminum foil. Place ribs on top of the foil and pull up the sides to keep the liquid enclosed.
Brush both sides of the ribs with the warmed honey and sprinkle with the brown sugar. Pour the remaining apple juice around the ribs and lay another piece of foil on top and tightly crimp the edges so there is no leakage.
Return the foiled ribs to the grill and cook for an additional 2 hours or until internal temperature reaches 205°F.
Carefully remove the foil from the ribs and brush the ribs on both sides with the Salsa Brava. Discard the foil. Arrange the ribs directly on the grill grate and continue to cook until the sauce tightens, 30-60 minutes more.
Let the ribs rest before serving.
1 Comment
So good and so tender – well worth the long cooking time!