Total Prep Time: 30 minutes
Total Cook Time: 2.5 hrs.
Total Time: 3 hrs.
Total Yield: 15 – 20 servings
Ingredients:
Country Style Rib Ingredients:
1 pack of Country Style Pork Ribs (preferably already cut and packaged, weighing close to 4 lbs)
Brushfire Farms Prickly Pear BBQ Sauce
2 Tbsp. Brushfire Farms Prickly Pear Pepper Jam
2 Tbsp. Meat Church Gospel Seasoning or your favorite BBQ Rub
2 Tbsp. Meat Church Honey Hog Seasoning or your favorite BBQ Rub
1 fresh Habanero pepper, fine chopped. Note: This is optional.
1 cup Pineapple Juice
2 Tbsp. Schilo’s Hot Mustard (yellow mustard works fine as a substitute).
1 Quart Refried Beans
Aluminum Foil
1 Half-Size Aluminum Foil Pan, roughly 12” x 10” x 2”
Gordita Ingredients:
2 – 12 count packs of Adam’s Gorditas (available at HEB if you’re in Texas).
5 Tbsp. Onion, fine chopped
5 Tbsp. Cilantro, fine chopped
Your favorite fresh salsa
4 Tbsp. Cotija Cheese
4 Tbsp. Cacique Mexican Crema (a dollop of Sour Cream on each Gordita works as well).
Process:
Step 1: Preheat grill or smoker to 300°. Rub down ribs with mustard and lightly coat on all sides, followed by seasoning well on all sides. Place ribs on grill, away from direct heat. Close lid with vents open and allow to smoke for roughly 1.5 hrs. Remove ribs once internal temperature reaches 165°.
Step 2: Place ribs in foil pan, add fine chopped Habanero (optional), ½ cup Prickly Pear BBQ Sauce and Pineapple Juice. Mix well to ensure all ribs are coated, cover with foil and place back on smoker for another 30 – 45 minutes with lid closed.
Step 3: In a small sauce pan, combine 2 Tbsp. Prickly Pear Pepper Jam and 2 Tbps. Prickly Pear BBQ Sauce. Over low heat, mix together well and set aside. Remove ribs from smoker, with ideal internal temperature of 200°. Place ribs directly on grill, brush with Jam+BBQ mixture and allow to cook for another 5 – 10 minutes with lid closed.
Step 4: Remove ribs, allow to cool, pull them apart into small chunks and set aside.
Step 5: Grease a medium pan or skillet on medium heat with a little bit of butter or oil, and cook Gorditas several minutes per side until golden brown. Remove and allow to dry. Spread 1 Tbsp. Refried Beans on top as a base, followed by roughly 2 oz. pulled ribs, garnish with onion & cilantro, salsa, cotija cheese and Mexican Crema. Garnish with a squeeze of lime and enjoy!