Thread: Al Pastor Ribs and Arroz Verde Mexicana

There are days here and there where I step out of my comfort zone and try something new, today is one of those days.

I did something completely new to me, and I sure am happy I did.
Al Pastor Ribs with a Pineapple Lime Glaze

I'm a St. Louis snob, and they get cooked with dry rub, no wrap, no spritz/mop, no wrap and no glaze.
I started out last night marinading three racks in my Al Pastor marinade.
Link >>> Chile's Al Pastor Marinade/Sauce
I was thinking how best to marinade 3 racks of ribs and it hit me, vac bag'em!



Pulled them out of the marinade, and dusted them with Guajillo chile powder and my basic pork rub.



Fired up the smoker to 225°-250° with Cherry for smoke and slapped the ribs down.

Then I made the Pineapple Lime Glaze.
In a small sauce pan combine the following and bring to slow boil.
And then set aside to cool.
1 18oz Pineapple preserves (Publix generic)
1/2C Brown sugar
Juice and Zest of 1 Lime
1/4t Cloves, ground

Then I cooked up a batch of Arroz Verde / Green Rice.
Link >>> Confetti Rice / Green Rice / Garden Rice

So like I said before, no this, no that... These were marinaded beforehand, mopped with pineapple juice and glazed.
I mopped 3x in the first 3 hours, them let them ride till they were just passing the Pop, Bend and Crack Test and glazed them and gave it 30 minutes to set up.

The Finale

They look amazing!!!