Ingredients Weight Measure
Pork ribs, baby back, (about 12 racks) 12 lbs.
Onions, peeled, quartered 2 ea.
Bay leaves, dry 2 ea.
Meat tenderizer, unseasoned 1 Tbsp.


Ingredients Weight Measure
Onions, red, large dice 2 ea.
Limes, large 8 ea.
TABASCO® brand Original Red Sauce 4 dashes


Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Frozen orange juice concentrate, thawed 8 oz.
Grapefruits, juiced 2 ea.
Salt 2 Tbsp.
Rendered bacon fat 1 cup

Roasted Salsa

Ingredients Weight Measure
Tomatoes, large 4 ea.
Onion, medium, peeled 1 ea.
TABASCO® brand Habanero Sauce 1 oz.
Salt 2 tsp.


  1. For Ribs, place washed baby back rib racks in large stockpot with onions, water to cover, bay leaves and tenderizer. Cook over high heat, covered, for 2 hours. Check water level occasionally. Add water if needed.
  2. For Garnish, in medium bowl, combine diced red onion with juice of 6 limes and 4 (or more) dashes of TABASCO® Original Red Sauce. Coat onions thoroughly and refrigerate. Slice remaining 2 limes and reserve for garnish.
  3. For Marinade, in large bowl, combine TABASCO® Chipotle Pepper Sauce, frozen orange juice concentrate, juice from grapefruits and salt. Set aside.
  4. Heat grill to medium heat. If using charcoal, it should be glowing orange with a light layer of ash. Remove ribs from stockpot and transfer onto flat, shallow pan. Generously brush marinade on both sides of ribs; repeat until all ribs are marinated. With another brush, generously brush on rendered bacon fat.
  5. Grill ribs for 10-20 minutes on each side, or to desired doneness. During grilling time, brush ribs with both bacon fat and marinade. Do not overcook.
  6. For Roasted Salsa, place tomatoes and onion on hot grate and grill until nicely browned, 3-5 minutes, rotating them with tongs 45┬░. Place roasted tomatoes, onion, salt, and TABASCO® Habanero Sauce into blender and puree. Note: Do not peel tomatoes after roasting.
  7. Transfer ribs to cutting board. Cut racks into individual ribs and place on plates or a platter. Garnish with pickled red onions and lime wedges, and dab on Roasted Salsa. Serve immediately.

Yield: 12 servings