Yucatán-Style BBQ Ribs
Mexican flavors meet American BBQ traditions in this delectable dish. Chef Ivy makes a Yucatán-inspired citrus and chile rub for tender pork ribs, then grills them with a chipotle BBQ glaze that gets beautifully caramelized on the grill. To complete the meal, Chef serves the ribs with a side of borracho beans—black beans cooked down with bacon, spices, chiles, and beer—and a spicy, fresh cabbage and cucumber slaw. What more could you want?!
Nutritional facts
Protein
39g
Carbs
62g
Calories
830
Fat
48g
Ingredients
Beans, Pinto, Dried, Grapefruit Juice, Modelo Beer, Bay Leaf, Coriander Seeds, Carrots, Red Onion, Rosemary, Allspice, Celery, All Purpose Seasoning, Cumin, Tomato Paste, Cilantro, Lemon, Garlic, Honey, Dijon Mustard, Oregano, Onion, Worcestershire Sauce, Kosher Salt, Cabbage, Chipotle in Adobo, Lime Juice, Rice Wine Vinegar, Bacon, Ketchup, Lime, Thyme, Orange Juice, Pickled Jalapeno Peppers, Molasses, Cucumber, Pork Spare-Ribs
Reviews
4.3
Based on 638 reviews
solid! slaw wasn't any good but the ribs were ok and the beans were beans
Alex · 01/27/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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