Ingredients

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chiles, seeded and finely chopped

1 1/2 teaspoons salt

Tortilla chips, for serving

Directions

1. Using a fork, mash avocados with citrus juice in small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Makes six to 10 servings.

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Ingredients

For ribs:
4 racks baby back ribs, silverskin removed (optional)
1 cup coarse salt
1/2 cup black pepper
2 tablespoons ground white pepper
1 tablespoon cayenne pepper
1 tablespoon sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder

For Shiner Bock BBQ sauce:
1 ounce canned chipotle peppers in adobo
1/4 cup of mushroom soy sauce (or regular soy sauce)
1 cup tomato paste
1/4 cup chicken broth
1/3 cup ketchup
1/4 cup apple cider vinegar
6 ounces Shiner Bock beer
1/2 cup orange juice concentrate, such as Minute Maid, thawed
1/4 cup water
1/3 cup minced garlic
1 tablespoon chili powder
1/8 cup onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
3-1/2 cups light brown sugar, packed and leveled

Directions

1. Prep the ribs: Check to make sure silverskin has been removed from rib racks. If not, remove the silverskin by sliding the end of a spoon under the translucent membrane that covers the bone side of each rib rack; loosen skin, pull off, and discard.
2. Season the ribs: In a small bowl, combine salt, peppers, sugar, and garlic and onion powder until will mixed; apply spice rub evenly across meat side of ribs, using roughly 1 tablespoon plus 1 teaspoon per rib rack.
3. Cook the ribs: If using a grill, preheat grill to medium; grill-roast ribs, uncovered, on an oiled rack for 40 to 45 minutes, turning every 15 minutes.
4. If using a smoker, wrap ribs loosely with aluminum foil; lay them bone-side down. Cook in a pecan wood smoker for 2 to 3 hours, or until tender.
5. If using an oven, preheat oven to 275ºF; wrap ribs loosely with aluminum foil; lay them bone side down. Roast pork for 2-1/2 to 3 hours, or until tender.
6. Make Shiner Bock BBQ sauce: Puree chipotle peppers, soy sauce, tomato paste, chicken broth, ketchup, vinegar, beer, garlic, orange juice concentrate, and water in a blender or immersion blender until smooth; transfer to a medium saucepan. Whisk to mix thoroughly.
7. Whisk in chili powder, onion powder, kosher salt, black pepper, and light brown sugar. Simmer until sauce darkens and flavors have melded together, about 25 to 30 minutes, stirring sauce every 4 to 5 minutes so sauce will not stick or burn the bottom of the pot.
8. Brush ribs with sauce: If using a grill, brush ribs with 1 ounce of sauce per rib rack side, flipping twice on the grill, until ribs have been caramelized.
9. If using a smoker, remove ribs from foil and transfer rib racks to a griddle or grill. Brush ribs with 1 ounce of sauce per rib rack side, flipping twice until ribs have been caramelized.
10. If using an oven, remove ribs from foil; brush ribs with 1 ounce of sauce per rib rack side. Return to oven broiler; broil for a minute per side, repeating again if necessary, until ribs have been caramelized.

Serves 4.

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