Mexican-seasoned ribs cooked in ale
2.5–3 lb *Baby Back Ribs
1 TB Cumin Powder
1 TB Chipotle Chili Powder
1 tsp Kosher Salt
3 Cloves Garlic, smashed or finely chopped (or 2 tsp garlic powder)
2 tsp Ground Pepper
1 TB Ground Corriander
2 tsp Mexican Oregano (or regular)
1/4 tsp Cayenne Pepper
Juice of approximately 3 limes
1 bottle Anchor Steam Christmas Ale (or another winter ale), minus a few swigs for the cook
1/2 cup prepared fresh salsa (I used Salsa de Rosa)
1/2 onion, skin removed and sliced thinly
1/2 Big Handful Cilantro (yes, technical term), cleaned and chopped
4 green onions, cleaned and sliced
1 ripe avocado, diced
1 cup cooked rice
1/2 **package Better o Beans Cuban black beans
1 oz Quesa Fresco (or French Feta Cheese)
*You can save some time by buying the un-cooked Barbacoa seasoned pork back ribs from the meat department at Whole Foods
*This brand (readily available in the refrigerated section of grocery stores is perfectly seasoned and already cooked but doesn’t have that bland or over-salted canned flavor. You could alternatively use canned beans, drained or cook you own. if you do, you will want to add some salt, vinegar or lime juice and perhaps some additional seasonings to make them feel adequately dressed for the rice.
For the Ribs:
Clearly, this is not rocket science nor is it to be given too much brain power either.
The main take-away is this: Season ribs well, put in pressure cooker, pour over beer. Turn on cooker and cook until done.
The simpleton would just stop and eat now.
Or, to layer the flavor and further enhance, add onions plus salsa and cook off more in the oven.
Serve with your favorite things such salad, polenta or as I did, rice and beans.
Keywords: baby back ribs, Super Bowl food, easy week-night meals, Insta-pot cooking