Baby Back Ribs with Picaringa™ Adobo

Texas Style Baby Back Ribs with Picaringa™ Adobo

Texas Style Baby Back Ribs with Picaringa™ Adobo

Yield: 8 servings

Succulent, juicy, fall-off-the-bone top notch ribs. Texas ribs are so good they don’t even need BBQ sauce. Picaringa™ style.


  • 2 racks baby back pork ribs
  • 1 ¼ cups dark brown sugar
  • ¾ cup Picaringa™ Chilito Gourmet Seasoning
  • ¼ cup garlic powder
  • 1 tablespoon paprika
  • ½ cup orange juice
  • ½ cup Sweet & Sour drink mix (non alcoholic)

For the BBQ sauce (if you must):

  • 1⁄3 cup dark brown sugar or molasses
  • 1⁄3 cup ketchup
  • 1 tablespoon Picaringa™ Chilito Gourmet Seasoning
  • 2 tablespoons Worcestershire sauce


Make the rub: in a medium bowl add the first four dry ingredients and mix until well combined. Prepare two really large pieces of heavy duty aluminum foil, big enough that one rack of ribs fits loosely in just half the sheet, leaving around 5 inches extra foil larger than the rack itself. Place each rack of ribs on the first half of each foil sheet, season liberally with salt & pepper and massage in 3 to 4 tablespoons of Picaringa™ rub on each piece, making sure the meat is well seasoned. Make sure the ribs end up meat side down and cover the meat with the other half of the foil to make a pouch, turning in all foil edges a couple of times until tightly sealed. For best results you can do this ahead and refrigerate overnight.

The next day, 2½ hours before serving, heat the oven to 250ºF. Mix the juice and sweet& sour mix in a small bowl, unfold slightly a small end of each pouch and pour half the liquid mix into each. Reseal tightly and place the pouches on a baking sheet in the oven for 2 hours to braise in the liquid. Before removing the ribs from the oven, make sure you have started the grill already. Open the pouches carefully as they will be steaming hot, and pour the leftover braising liquid into a small bowl.

Baby Back Ribs with Picaringa™ Adobo & BBQ Sauce

Baby Back Ribs with Picaringa™ Adobo & BBQ Sauce


Take your ribs out of the foil pouches and carefully put them in a medium hot grill, meat side down. Close the grill and cook them for 3 to 5 minutes on each side. Flip them again for 3 mins each side. If you must use BBQ sauce on your ribs, add the braising liquid and the rest of the BBQ sauce ingredients to a saucepan over medium heat and whisk until combined and reduced by half, around 10 minutes.

With or without the BBQ sauce, place your ribs on a cutting board to separate or just pull them out, by now the meat should be coming apart by itself. Remember to sprinkle with some Picaringa™ Chilito Gourmet Seasoning if you need more kick, finger licking is totally permitted.

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