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Grilled Ribs Al Pastor

Serves 4
Prep Time 10 Minutes
Cook Time 5 Hours
Inactive Time 4 Hours (Marinade Time)

INGREDIENTS

  • 1 rack Baby Back Ribs
  • 5 Slices Pineapple
  • ½ Cup Pineapple Juice (marinade ingredient)
  • ¼ Cup White Vinegar (marinade ingredient)
  • 2 Ounces Achiote Paste (marinade ingredient)
  • 2 Cloves Garlic minced (marinade ingredient)
  • ½ teaspoon Mexican Oregano (marinade ingredient)
  • 1.5 Tablespoons Kosher Salt (BBQ Rub)
  • 2 teaspoons Black Pepper (BBQ Rub)
  • 2 teaspoons Chili Powder (BBQ Rub)
  • 1 teaspoon Paprika (BBQ Rub)
  • 1 teaspoon Cumin (BBQ Rub)
  • ½ teaspoon Garlic Powder (BBQ Rub)
  • ½ teaspoon Onion Powder (BBQ Rub)
  • 2 Ounces White Vinegar (Spritz Ingredient)
  • 2 Ounces Pineapple Juice (Spritz Ingredient)

Preparation

  1. Remove the membrane/silver skin from the back of the ribs and place the ribs in a large plastic bag or non-reactive container.
  2. In a food processor, blend all of the marinade ingredients, until smooth. Add the marinade to the ribs and make sure all of the ribs are coated with the marinade. Place in the refrigerator and marinate for at least 4 hours, or overnight.
  3. When you are ready to cook, preheat your smoker to 250 degrees.
  4. Remove the ribs from the marinade and evenly coat both sides with the al pastor BBQ rub.
  5. Smoke the ribs, bone side down for about 2.5 hours. Spitz the ribs about every 30 minutes and rotate, if needed, to ensure even cooking.
  6. Place the pineapple slices on a roll of butcher paper or foil and then place the ribs on top. Wrap the ribs tightly in the paper/foil and return to the smoker. Cook for about 1.5 hours.
  7. Check the ribs for doneness. If needed, smoke for additional time until the ribs are done to your preference.
  8. When they are done cooking, remove the ribs from the smoker and rest for about 15 minutes before slicing and serving.
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