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A tray of al pastor flavored ribs, brisket, corn, and beans.

Al Pastor Smoked Baby Back Ribs

Carne Diem Culinary
Get ready to revolutionize your BBQ with these incredible Al Pastor Ribs! Inspired by the vibrant flavors of the classic Mexican street food, this recipe transforms succulent ribs into a smoky, sweet, and savory masterpiece. Marinated in a rich adobo of chiles, achiote, and pineapple, then slow-cooked to tender perfection, each bite delivers that unmistakable al pastor flavor and guaranteed to be the star of your next cookout!
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Prep Time 10 minutes
Cook Time 5 hours
Marinade time 4 hours
Total Time 9 hours 10 minutes
Course Main Course
Cuisine BBQ, Mexican
Servings 4
Calories 349 kcal

Ingredients
  

  • 1 rack Baby Back Ribs
  • 5 Slices Pineapple

Marinade Ingredients

  • ½ Cup Pineapple Juice
  • ¼ Cup White Vinegar
  • 2 Ounces Achiote Paste
  • 2 Cloves Garlic minced
  • ½ teaspoon Mexican Oregano

Al Pastor Inspired BBQ Rib Rub

  • 1.5 Tablespoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 2 teaspoons Chili Powder we use a mix of Guajillo, Ancho, and Pasilla
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder

Rib Spritz

  • 2 Ounces White Vinegar or apple cider vinegar
  • 2 Ounces Pineapple Juice

Instructions
 

  • Remove the membrane/silver skin from the back of the ribs and place the ribs in a large plastic bag or non-reactive container.
  • In a food processor, blend all of the marinade ingredients, until smooth. Add the marinade to the ribs and make sure all of the ribs are coated with the marinade. Place in the refrigerator and marinate for at least 4 hours, or overnight.
  • When you are ready to cook, preheat your smoker to 250 degrees.
  • Remove the ribs from the marinade and evenly coat both sides with the al pastor BBQ rub.
  • Smoke the ribs, bone side down for about 2.5 hours. Spitz the ribs about every 30 minutes and rotate, if needed, to ensure even cooking.
  • Place the pineapple slices on a roll of butcher paper or foil and then place the ribs on top. Wrap the ribs tightly in the paper/foil and return to the smoker. Cook for about 1.5 hours.
  • Check the ribs for doneness. If needed, smoke for additional time until the ribs are done to your preference. NOTE: See FAQ about how to determine rib doneness. Do not just rely on time.
  • When they are done cooking, remove the ribs from the smoker and rest for about 15 minutes before slicing and serving.

Nutrition

Calories: 349kcalCarbohydrates: 6gProtein: 28gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 98mgSodium: 2759mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 384IUVitamin C: 5mgCalcium: 71mgIron: 2mg
Keyword achiote, chilis, garlic, Oregano, pineapple, Ribs, white vinegar
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