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Servings: 12
Ingredients
- ½ Onion, chopped
- 2 Plum Tomatoes
- ¼ Cup Corn Oil
- 1 Cup Grated Piloncillo or firmly packed light brown sugar
- ½ Cup Olive Oil
- ¼ Cup Sherry Vinegar
- 1 Tbsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 2 Fresh or dried avocado leaves or bay leaves
- 3 lbs Baby Back Pork Ribs
- 2 Cups Mexican Beer, such as Tecate or Negra Modelo
- 6 Black Peppercorns
- 2 Bay Leaves
- 2 Sprigs Epazote or flat-leaf parsley
- 2 Tbsp Sea Salt
- 1 tsp Dried Thyme, or 1 Tbsp Chopped Fresh Thyme Leaves
- ½ Cup Chopped Fresh Cilantro Leaves
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 468 | |
| Calories from Fat 317 | 68% |
| Total Fat 35.48g | 44% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.19g | |
| Cholesterol 64mg | 21% |
| Sodium 1818mg | 76% |
| Potassium 374mg | 11% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 18.37g | 12% |
| Protein 13.11g | 21% |
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Reviews
October 22, 2011
La he cocinado con chile pasilla o negro y es deliciosa. Solo cocina loa baby back pork ribs con vinagre y agua hasta que suavicen y marinarlos en la salsa toda la noche y para servir solo calentar en el asador por 15 minutos:)I've cooked/tasted this recipe!
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