Laredo-Style Loaded Ribs
These loaded ribs are a South Texas specialty – tender, smoky pork ribs topped with all the fixings. Perfect for weekend cookouts and family gatherings where regular ribs just wont cut it.
Ingredients
For the Ribs:
- 2 racks baby back ribs or St. Louis style ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- Salt and black pepper
- 1 cup BBQ sauce (your favorite)
For Loading:
- 2 cups shredded Mexican cheese blend
- 1 lb bacon, cooked and crumbled
- 1 cup jalapeños, sliced
- 1/2 cup diced white onion
- Fresh cilantro
- Sour cream for drizzling
- Ranch dressing (optional)
Instructions
- Prep ribs: Remove membrane from back of ribs. Mix all dry seasonings and rub generously on both sides.
- Cook low and slow: Smoke at 225°F for 5-6 hours, or bake wrapped in foil at 275°F for 3 hours, then unwrap and bake 30 more minutes.
- Sauce: Brush with BBQ sauce during the last 30 minutes of cooking.
- Load them up: When ribs are done, transfer to a sheet pan. Top with shredded cheese and place under broiler until melted.
- Finish: Remove from oven and load with crumbled bacon, jalapeños, onion, and cilantro. Drizzle with sour cream.
- Serve: Cut into individual ribs and serve immediately.
Pro Tips
- The ribs should bend but not break when done – look for meat pulling back from the bones
- Add the toppings right before serving so they stay fresh
- These are messy – have plenty of napkins ready!
Ruiz Custom Meats has the best ribs in town – baby backs or St. Louis style, your choice!
