Rio Bbq Platter Recipe

Preparation Steps

1. 1

   Prepare the Ribs

   Rub the St. Louis ribs with salt and your choice of spices. Preheat the grill or smoker to a temperature of 225°F (107°C). Cook the ribs for 3-4 hours until tender, basting with orange habanero BBQ sauce during the last 30 minutes.

2. 2

   Make the Charro Beans

   In a pot, combine cooked pinto beans with diced tomatoes, onions, garlic, and spices. Simmer for 20-30 minutes until flavors meld.

3. 3

   Prepare the Tangy Slaw

   In a bowl, mix shredded cabbage and carrots with a dressing of vinegar, sugar, salt, and pepper. Allow it to marinate for at least 30 minutes.

4. 4

   Make the Creamy Potato Salad

   Boil the potatoes until tender, then chop and mix with roasted poblanos, mayonnaise, mustard, salt, and pepper. Chill until serving.

5. 5

   Prepare the Tortillas

   In a bowl, mix tortilla flour, salt, and water until a dough forms. Divide into small balls and roll out into flat circles. Cook on a hot skillet for about 1 minute on each side.

6. 6

   Assemble the Platter

   On a large serving platter, arrange the ribs, charro beans, tangy slaw, creamy potato salad, and house-pickled onions and jalapeños. Serve with warm tortillas and extra BBQ sauce on the side.