Salsa borracha ribs from Asada: The Art of Mexican-Style Grilling (page 81) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 1 hour. Can substitute smoked paprika for sweet pimentón.

  • Stephenn31 on May 23, 2026

    This was really delicious. I added the beer at the same time as the other liquid ingredients. I ended up doing in the oven, and then opening the aluminum foil and broiling on high for a few minutes to char a bit at the end. Delicious!

  • metacritic on August 17, 2025

    Excellent ribs recipe. Perhaps the best I've found. Added the beer (they neglected that step) to the sauce as it cooked down. Borracha = boozy so clearly that's an intended step. After three hours at very low heat the ribs are melting. Briefly thought of not grilling them after the cook but their texture - wet and without any caramelization -- clearly wanted the last recommended step. Added to the grill to give them a more appealing texture and appearance. . Absolutely delicious.

  • pattyatbryce on August 01, 2023

    Very good. Is a bit spicy, but we just reduced the Tabasco by half. Beer not mentioned in recipe, but is on ingredient list. Took a chance and put it in with everything else. Very good recipe.

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