Chihuahua Wood Smoked Salt is a wonderful and easy way to create a smoked flavor without a smoker. This particular spice was purchased at HEB, a Texas-based grocery chain. It is found in their bulk food/spice section. If you can’t find this smoked salt, try using a different one from your spice isle or bulk section. The dry rub along with the beer and juices from the ribs will create a very flavorful sauce to pour over the ribs once cooked. This is a great laid back Sunday meal, that doesn’t take a lot of effort but does take time in that the pork needs to marinate and is cooked low and slow for about 3 hours. Make this for at your next weekend get together and you will have plenty of time to “chat” with your guests! Serves four to six people.
5 pounds of pork ribs
2 tablespoon of olive oil
2 tablespoons of Chihuahua de Mexico Wood Smoked Salt or your favorite smoked salt
Juice of 1 lime
2 can/bottles of beer – your choice
Lime wedges (optional)
In a small bowl combine the oil, smoked salt and the lime juice. Whisk together until well combined. In a large ziplock bag combine add the oil mixture and the ribs and close the bag. Gently massage the ribs until evenly coated. Refrigerate and marinate for at least 6 hours or overnight. Once ready to bake, remove ribs and place into a large deep baking dish or cake pan. Pour the two beers into the baking dish/pan until ribs are completely covered. Cover with foil and bake at in a preheated oven at 325 degrees for about 3 hours or until ribs are almost falling away from the bone. Let rest for about 25 minutes or so. Cut into individual ribs, placing them into a large serving dish. Top with any remaining juices from pan and garnish with lime wedges if using.