In The Kitchen: El Torro Rib Recipe

El Torro's BBQ Ribs

Rib Seasoning
2 Cups Each:
Black pepper
Garlic Powder
8 Cups Brown Sugar
1/2 Cup of Cayenne Pepper

1.Place all ingredients in a plastic container and mix well.
2.Store in a plastic container and label.
3.Store at room temperature.

Method For Cooking Ribs:
1. Cover ribs with the rub seasoning, and wrap them in good quality heavy foil and place them in the oven for about 2 hours.
2. Take ribs out of the oven (they'll be delicate) place them on sheet pan, place in cooler for about 30-45 minutes.
3. Right before you serve them, place the ribs on the grill for a few minute, then baste with BBQ sauce.

Barbecue Sauce
2 Cups Chopped Onions
1/2 Cup of Chopped Garlic
8 Oz. Margarine
1/4 Cup Cholula Sauce
1/4 Cup of Worcestershire Sauce
1 Teaspoon of Dry Mustard
4 Cups of Brown Sugar
1 Gallon of Cattleman's BBQ Sauce
8 Oz. of Margarine
2 Cups Soup Stock

1.Melt 8 ounces of margarine.
2.Add onions and garlic, sautee until onions are clear.
3.Add Cholula, dry mustard, brown sugar, and BBQ sauce, heat and mix well.
4.Add 8 ounces of margarine and soup stock.
5.Melt margarine and heat sauce.
6.Pour into plastic container, label, and cool down in cooler.

Boracho Beans
4 1/4 Cups of Salt
3 1/2 Lbs. Chopped yellow onions
1 1/2 Lbs. of Cilantro
4 Lbs. of Diced Bacon
2 Cups of Chopped Roma Tomatoes
4 1/4 Cups of Garlic
6 Cans of Pinto Beans
1 Lb. of Chopped Jalapenos


1. Fry bacon until golden brown.
2.Add onions and cook until onions are clear.
3.Add tomatoes. cilantro, and jalepenos and cook well.
4.Pour pinto beans into round insert pan.
5.Add bacon, vegetables, salt, garlic, and water to beans and mix well.
6.Label container, date and place in cooler.