I love Latino food. I mean, I really, really love it. Asada is one of my favorite preparations, no matter what meat is its vehicle delivering it to my mouth. The traditional Mexican preparation is made using marinated and grilled flank steak. Personally, as a chef, I think flank is a difficult cut to cook properly, and even when you master it, it’s not all that rewarding. That’s one of the things I love most about cooking though…you can use your imagination, tweak a recipe to suit your taste or use it as a building block for your own original idea. You could grill these ribs instead of searing them and braise them in the sauce, or use a chop, chicken breasts or thighs, or boneless beef short ribs. You could make the sauce, let it reduce a bit more and use it as a glaze for anything off the grill this summer. Don’t leave the fishies out of the picture either. Shrimp on a stick on the grill with a chunk o’ pineapple, peppers and onions…then a little of this sawwwccce. Sign. Me. Up.
It has depth from the chipotle, bone broth and espelette. The perfect hint of sweetness from the fresh pineapple helps make the sauce a sticky, glazy goodness. I chose to use country style boneless pork ribs because they have a really nice meat to fat ratio. They are lean enough to stay light and uncios enough to bring a wisp of decadence. That little hint of tapioca that sticks to the outside of the rib will create a nice viscosity for your sauce, and when you shred it all up it will be thick enough to keep its juices in the taco and not running down your arm
This recipe is great for so many reasons. You can set it and forget, just like Ron Popeil used to do in the early 90’s, and move on to enjoying your company. You can use it as a staple recipe for the week, and rock it out in a million preparations. I’m going to go into Forrest Gump mode and name a few:
asada in an omelette
asada cold on top of a salad
asada made into a salad of its own like chicken salad
asada bowl (you know you love this option)
asada tacos, burritos….what’s comin’ outta your speedos
ok, I’m going to stop myself now. you’re gross angie.
2 Tbsp. avocado oil
1 red onion, julienne
1 jalapeno ( stemmed, seeded and diced small)
2 large cloves garlic, chopped
1 Tbsp. Mexican oregano
2 Tbsp. espellette pepper
12 oz. tomato puree
1 chipotle pepper in adobo sauce
2 cups freshly diced pineapple
1 12 oz. can of light beer (of your choice obviously. I like corona)
3 cups beef bone broth
2 #’s boneless country style pork ribs
for the pork dredge.
1 cup tapioca starch
1 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. Jacobsen sea salt
1 Tbsp. smoked paprika
½ tsp. ground coriander
how it all comes together.
- in a large saucepan over medium heat drizzle in avocado oil and allow a few minutes for even preheating
- throw all your dredge ingredients into a gallon sized Ziploc and shake them to distribute the spices. now, add the pork ribs and shake to evenly coat.
- one rib at a time, shake off all the excess dredge and begin placing your ribs into your oiled and preheated pan
- if they won’t all fit in one batch without crowding one another, repeat the above step until you have evenly browned the outside of each rib
- when all the ribs are brown and lovely on both sides, add your onion, jalapeno and garlic and stir to coat in pan drippings
- allow the aromatics to cook for approximately 5 minutes just until the onions begin to look soft and clear
- increase the heat to high and add all remaining ingredients.
- allow liquid to come to a boil and then either put a lid on it, lower the heat and forget about it for a couple hours….or put everything in a casserole dish covered in foil in a 350 oven an equal amount of time
- you want the ribs to fall apart when you touch them, depending on their thickness, 2-2 ½ hours will probably do it. check them at the one hour mark so you have a gauge.
- allow to cool slightly, then shred the meat into the sauce using one fork in each hand, like a chicken looks scratching the ground with its boney feet.