Salsa Borracha Ribs

Name: Salsa Borracha Ribs
Yield: Serves 6
Cuisine: Mexican
Ingredients: 12 ounces (360 ml) dark Mexican beer; 2 cloves garlic, minced; 1 medium white onion (10½ ounces/300 g), ¾ quartered and ¼ minced; ½ cup (120 ml) distilled white vinegar; 1 tablespoon olive oil; 2 tablespoons dark brown sugar; ⅓ cup (75 ml) Worcestershire sauce; 1 tablespoon tomato paste; 2 tablespoons Tabasco hot sauce; ½ teaspoon dried thyme; 2 racks St. Louis-style pork ribs, trimmed (5 to 7 pounds/2.3 to 3.2 kg); 1 teaspoon freshly ground black pepper; ½ teaspoon dried oregano; 1 (5-ounce/140 g) can chipotle in adobo (4 to 5 chiles); 1 medium white onion (10½ ounces/300 g), ¾ quartered and ¼ minced; 1¼ cups (300 ml) tomato sauce; 1 (5-ounce/140 g) can chipotle in adobo (4 to 5 chiles); 2 tablespoons sweet pimentón (can substitute smoked paprika); 2 tablespoons sweet pimentón (can substitute smoked paprika); 1 tablespoon onion powder; 2½ teaspoons ancho chile powder; 1½ tablespoons garlic powder; 1 tablespoon sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This is the kind of recipe that you purposely make at the end of an asada 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.

Ingredients

For the rub

2 tablespoons sweet pimentón (can substitute smoked paprika)
1½ tablespoons garlic powder
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Americas
Mexico
Main course
Central America
Leftovers

Method

Make the rub

In a small bowl, whisk together all 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, add the tomato sauce,