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Ricetta Messicana

Ribs Al Pastor

Pork ribs allow for risky and innovative combinations. Smoking is the crucial phase that allows you to obtain a dish rich in flavor and taste. To amaze you can choose the Al Pastor method which brings together pineapple and Achiote: Mexico is the land full of ideas and ideas.

The perfect combo is the result of the perfect mix that the ingredients manage to create: the juiciness of the ribs is accentuated by the Achiote which, thanks to the acrid touch, manages to accommodate the pineapple.

It sounds perfect, at least on paper, but how do you achieve the perfect Al Pastor smoking?

Al Pastor smoking

To refine the technique you need to know the origin: Al Pastor smoking comes from Mexico and their typical dish: Tacos .

Thanks to their innate inventiveness, the Mexican people have created a new method of kebab-style smoking.

The meat, before being cooked, is first marinated in Achiote sauce and spices, a process thanks to which it acquires a bright orange colour, and subsequently stratified and placed on a trompo, so as to allow the cooking phase on a rotisserie vertical.

The layering is made up of thin slices of meat and corn tortillas : a Mexican must! Finally, the dish is completed with pineapple decorations: sweet, bitter, juicy.

Al Pastor-style smoking requires a pineapple-based brine with a touch of salt added, to prevent the fruit's sweetness from taking over.

The other ingredients

The choice of the quality of the ingredients is a fundamental step in offering diners an original and genuine dish at the same time.

Pineapple, cane sugar, lime and Achiote sauce are natural ingredients that contribute, thanks to their shape, to the increase and determination of taste.

Pork ribs are the key element of the dish and in order to maintain a high level of authenticity you need to procure ingredients from certified farms.

The authentic flavor is essential to recreate the balance of the dish. Bovì takes care to create products that are genuine and controlled: the production chain and the breeding method demonstrate the respect for animals and the desire to bring to the tables of all the flavors of the past, with the variant of revisiting and l I venture with overseas combinations rich in flavor and taste.

The recipe for lively pork ribs

The recipe is curious, the result delicious . Choosing to serve Al Pastor smoked pork ribs means creating an original, tasty and tasty dish.

The necessary precaution concerns the quantity of ingredients which must be carefully considered: only in this way can the balance necessary to obtain the perfect dish be guaranteed!


  • 1 medium sized pineapple
  • 1 cup white sugar
  • 100g piloncillo (solid cane sugar molasses)
  • 1 cup of water
  • the juice of 1 lime
  • ⅓ cup apple cider vinegar
  • 2 tablespoons Achiote sauce
  • 12 pork ribs
  • a pinch of chilli (optional)

Tools and precautions

  • cherry wood for the embers
  • 2 tongs for moving pork ribs on the grill
  • 1 saucepan for reduction
  • 2 pots for pineapple and reduction
  • 1 x Al Pastor smoking grill
  • 1 brush for spreading the sauce
  • blotting paper
  • aluminum foil


Turn the oven on to 200 degrees and prepare the pineapple: remove the ends and zest, then extract the core from each slice and cut into 8 bites. Using the baking paper , place the pineapple pieces and bake for at least an hour and a half until they reach a hazelnut colour .

Let the pineapple cubes cool and cut them finely.

In the meantime, scrape the piloncillo block and add it to a saucepan with the water and white sugar.

Put half a measure on the heat and continue stirring until it boils, then lower the heat and add the other ingredients: lime , apple cider vinegar and finely chopped pineapple . Continue reducing until the mixture thickens.

Turn the heat on to 120°C . While the barbecue comes to temperature, prepare the lively pork ribs.

Making sure to use the ingredient at room temperature, blot with absorbent paper to eliminate excess liquids. Using a brush , spread the Achiote sauce on the ribs and, if you want to add an extra touch, add a pinch of finely chopped chili pepper.

Wrap the pork ribs in baking paper and place on the heat for 3 hours on one side and 2 hours on the other.

Remove the ribs from the heat and spread the pineapple-based reduction on the meat, place back on the heat, wait at least 5 minutes (up to a maximum of 10, if necessary), plate.

Enjoy your meal!