Birria Style Ribs

Birria Style Ribs

These spare ribs are seasoned with Mexican Flavors and braised in an easy, delicious Birria Sauce. A hint of heat adds just the right kick to the deep, smoky undertones. Serve these ribs with a side of consommé for dipping, and you'll have a barbecue dish that's irresistibly spicy, savory, and utterly delicious. 

Author

Malcom Reed

Ingredients

• 2 slabs St. Louis Cut Spare Ribs
• 2 Tablespoons Kosher Salt
• 1/4 cup Malcom's Grande Gringo Mexican Seasoning
• 1/4 cup Valentina Hot Sauce (or any Mexican style hot sauce)
• 1 jar Birria Cooking Sauce - (private selection brand from Kroger)
• 1/2 cup beef broth

Directions

1. Remove the membrane and trim each rack of ribs.
2. Season each rack with Kosher salt, Valentina Hot Sauce, and Grande Gringo Seasoning. Rest the ribs for 30 minutes at room temperature.
3. Fire up the smoker and bring the temperature to 275 degrees F. I used hickory and cherry wood for heat and smoke flavor.
4. Place the ribs on the pit and smoke for 2 hours.
5. Combine the Birria sauce, beef broth, and 1 Tablespoon of Grande Gringo in a small bowl.
6. Lay down a double layer of aluminum foil, place the ribs in the center of the boil meat side up, pour some of the Birria sauce mixture over the top, flip the ribs and pour a little more over the. bone side. Wrap the ribs up tight and repeat for the remaining slab.
7. Place both slabs back on the pit and continue to cook for 1.5 hours or until the internal temperature reaches around 202 degrees.
8. Carefully remove the ribs from the aluminum foil reserving all the juice. Place the ribs on a wire rack and season with a little more Grande Gringo. Set the ribs back on the pit for 15 minutes to set the bark.
9. Slice the ribs into individual bone pieces and serve with the reserved Birria Sauce from the wrap,.