It’s football season ya’ll! That means, tailgating, tailgating parties, backyard barbecues, and tons of finger foods. So there’s these backribs I make that my husband just loves! He tells me that it reminds him of his friend’s mom – Lourdes who is from Mexico – living in Texas. I’ll take that as a compliment. These ribs are sweet and tangy with just enough back heat.
They are so easy to make and they can be prepared a day in advance if you smoke them. You can even bake them in the oven for a few hours and they’ll be ready just in time for your party!
I like pairing them with a dip and celery sticks – did I mention back heat? They’ll go quick, just like buffalo wings! They come out so tender and juicy, not to mention they pair well with a good beer. Hey this is a tailgating party right?!
We had a
small get together last weekend with some of Chris’s friends and for this he asked me to make the ribs. It’s usually the only time he’ll allow me to use “his” smoker! So I stopped at Walmart and picked up El Yucateco Chile Habanero Hot Sauce in Red and Green (Green is my favorite) and also their Black Label. While they’re all made from Habanero peppers, they all have distinct flavors and different uses and purposes.
For example, I love using the Green sauce on tacos and marinades, and the red sauce I use to heat up my buffalo sauce. The Black label goes great on meats and just really enhances the flavor along with a nice little warm kick.
I also picked up a bottle of Mojo, a nice rack of natural pork back ribs and went home and got to work.
In a pan I added 2 cups of Mojo, 2 tablespoons of El Yucateco hot sauce – red, 2 tablespoons of El Yucateco hot sauce – green, and 3 tablespoons of El Yucateco Black Label Sauce. You can choose to add a little salt and pepper, but the mojo is perfectly seasoned and adding in the black label, makes it just perfect.
With a knife, I made a few slits through out the rack, and then poured the marinade over the ribs, turning it to make sure it got everywhere. I covered it with aluminum foil and let it marinade for about 3 hours. You can prep this the night before and smoke it or bake it in the morning.
I love entertaining and I love bringing my Latino roots to the table as well. El Yucateco helps me achieve this, because honestly, you can’t just add cilantro to something and call it Latin inspired. It’s in the seasoning, and love that you put into your dish. I’ve been blessed with both being Italian and having Venezuelan roots. I grew up understanding the kitchen and how foods pair with one another.
I used mojo in this recipe because the citrus juice in it helps bring out the fruity notes of the habanero pepper in the hot sauce. All of these flavors just meld together to bring you finger-lickin’ backribs to your party.
I let these badboys marinate over night. I started the smoker at around 8am and they were done and ready to eat by 4pm. I usually smoke them between 6 and 8 hours. They are pull apart tender, smokey, spicy, tangy – so good!
One thing I will highly recommend though, is that you should baste them with the remaining marinade at least every 30 minutes to one hour. This helps the flavor seal in as it’s smoking.
I let them rest for a few minutes,and I tried really hard not to pick at it. The smell in the house was phenomenal. I mean, my husband came into the kitchen and said, “Mari, it smells just like Lourdes’s house on a Saturday night!” To me that means the world, because it’s telling me that I mastered the flavor of one of his and his friend’s favorite foods for game night!
I like to add celery and a dip to the plate. They help to cleanse the palate between breathing fire. Did I mention the back heat? El Yucateco Hot Sauce is dubbed #thekingofflavor and they are 100% right. I love the extra kick it gives any dish.
Once your ribs are arranged and plated, you can set them down and watch them disappear! Seriously!
For more recipe ideas check out El Yucateco’s Website.
Are You Ready to Bring On the Flavor with the #KingofFlavor This Football Season?
Print This Recipe!
- 1 Rack of Backribs
- 2 Cups Mojo
- 2 TBSP El Yucateco Red Hot Sauce
- 2 TBSP El Yucateco Green Hot Sauce
- 3 TBSP El Yucateco Black Label Sauce
- Salt and Pepper to Taste
- 1 TBSP El Yucateco Black Label Sauce
- 1 TSP Steak Sauce
- 1 TBSP Ranch Dressing
- Add all ingredients in a pan and place the ribs in the pan, turn it to make sure that it is completely covered in the marinade.
- Cover it with aluminum foil and allow it to marinade for at least three hours or over night.
- When you are ready to cook them - prepare your smoker with your choice of wood or wood chips - Preferably cedar.
- Smoke ribs for 6 to 8 hours or until they easily pull apart
- Allow them to rest for at least 5 minutes before you cut into them.
- Place the ribs on a try or plate, add the dip and watch them go go go!
- Add all ingredients together and stir well to mix.
- Serve with ribs and celery
- You can bake them too!
- Bake the ribs, covered for 3 1/2 hours at 350 degrees Fahrenheit and then at 425 degrees Fahrenheit for 1 hour.