Mexican bbq pork ribs

15 minutes

180 minutes

6

Ingredients

Mix spices together and rub into the pork, all over. Let rest for 30 min.
Use a disposable foil baking dish or a Dutch oven, if using an open outdoor fire pit.
Slice the onion and apples into four equal wheels. These are then placed on the bottom of the foil dish or Dutch oven. This will keep the pork away from the juices which will be released during cooking. We use a foil dish to capture the juices so we can make a smashing BBQ sauce at the end. (If you don’t want to do this you can omit the apples and onions and just place the spiced pork directly on your BBQ. In this case, use a high heat for 5 min on each side then turn down to low and close the lid for 1-1.5 hours.)
Place the pork, rind side up on top of the apple and onion layers. If using a Dutch oven place the lid securely and leave alone for 3-4 hours. I have another blog post on using the Dutch oven, for those who would like to try this method. If using a disposable foil dish place into the BBQ on med to low heat and allow to cook with the lid closed for 1- 2 hours till the meat reaches 160 degrees.
Once the pork reaches 160 degrees , remove and place on a tray and loosely tent with foil and let rest 2omin. This will prevent all the juices running out as you pull the meat off the bone.
Collect and scrap the juices and sticky bits of caramilised apple and onion and either make a gravy or use as the base for our South Carolina smokey bbq sauce
Serve with a garden salad or home made corn tortilla wraps