Recipe development is a little tricky but also a lot of fun, especially when it means eating four racks of ribs.
Katy developed this recipe for the @snakeriverfarms website. She was inspired by a comment Ricardo (who is originally from Guadalajara, Mexico) made about how he loves dishes that explore the subtleties of Mexican flavor combinations and ingredients. The tangy sweetness of pineapple juice in the brine accents the flavor of the pork while playing off of the fruity brightness of guajillo chiles, spices like oregano and cumin, and the mild nuttiness from smoking with pecan, hickory, and oak.
Check out the recipe on the Snake River Farms website:
Pork Ribs With Salsa Roja For Country: United States. City: Jersey City, Little Rock, Modesto, Norwalk, Oxnard
