Cinco De Mayo Baby Backs!
By Kecia’s Flavor Breakthrough!
May 4, 2014
My Honey love the smoker he got me… um yes, me. Hmmm (I think it was really for him) He especially loves it when I do ribs. He has been asking and I have been inspired by all the Cinco De Mayo recipes I have been seeing. I think they will turn out lovely with the smoke and all the spicy goodness! Serving the up today with Mexican Mashers! You’ll see.
- 1 rack baby back ribs
- 1 bottle of beer
- 1 lime
- 1 tbsp. red pepper paste
- 1 tbsp. garlic paste or 3 cloves crushed
- ¼ cup olive oil
- 2 tsp. Kosher salt
- ½ tbsp. ground cumin
- ½ tbsp. chipotle chili powder
- 1 tbsp. dried cilantro
- 2 tbsp. honey
Cut rack of ribs in half. Remove silver skin. Set aside
Combine all other ingredients in a shallow dish squeezing the juice from the lime.
Whisk together until well blended; add the lime wedges that have been squeezed.
Place ribs meat side down and cover. Marinate in fridge for a couple of hours.
Preheat smoker and add hickory wood chips to 240*F. Fill water tray if you have one.
Place ribs meat side down in an aluminum pie tin, add a little of the marinade to keep moist. Smoke for about 5 hours, or until internal temperature reaches 145*F.
I like to remove ribs and cover with foil for a few minute before serving.