Cuban-style Baby Back Ribs

Cuban-style Baby Back Ribs Recipe | Mouth-watering Pork Ribs with Garlic, Oregano, and Sour Orange Juice

Region / culture: Cuba | Preparation time: 2-3 hours | Cooking time: 45 minutes | Servings: 8-10

Introduction

Cuban-style Baby Back Ribs are a delicious and flavorful dish that combines the tangy flavors of citrus with the savory taste of pork ribs. This recipe is perfect for a summer barbecue or a special family dinner.

History

Cuban-style Baby Back Ribs are a popular dish in Cuban cuisine, known for its bold flavors and tender meat. The marinade used in this recipe typically includes citrus juices, garlic, and oregano, which are common ingredients in Cuban cooking.

Ingredients

8 lb (3.63 kg) of lean baby back pork ribs
8 cloves of garlic
juice of 3 large lemons
0.25 tsp of ground oregano
1 cup of sour orange juice with the juice of 1 lime stirred in
5 tsp of salt
2 tsp of olive oil

How to prepare

Cut the ribs into sections measuring 5 to 7 inches.
Wash the ribs thoroughly under running water and pat them dry with paper towels.
Crush the garlic cloves using a mortar and pestle or a garlic press.
In a bowl, combine the lemon juice, orange juice, oregano, garlic, olive oil, and 0.5 tsp of salt.
Set aside approximately 0.5 cup of this mixture to be used for serving.
Place the ribs in a large non-metallic container and pour the remaining mixture over them.
Rub the remaining salt evenly on all surfaces of the ribs.
Cover the container and refrigerate for 2 to 3 hours.
Preheat your gas or charcoal grill to low heat and position the ribs away from direct flame.
Cook the ribs slowly for about 45 minutes, turning them once or twice during cooking.
Once the ribs are cooked, increase the heat to high or, in the case of a charcoal grill, place the ribs directly over high charcoal heat to brown them.
Turn the ribs as needed to brown both sides evenly.

Variations

Add a touch of cayenne pepper to the marinade for a spicy kick.
Substitute orange juice for the lemon juice for a slightly sweeter flavor.

Cooking Tips & Tricks

Make sure to marinate the ribs for at least 2-3 hours to allow the flavors to penetrate the meat.

- Cooking the ribs slowly over low heat will help ensure that they are tender and juicy.

- Be sure to turn the ribs occasionally while cooking to ensure even browning.

Serving Suggestions

Serve the Cuban-style Baby Back Ribs with a side of black beans and rice, fried plantains, and a fresh green salad.

Cooking Techniques

Grilling the ribs over low heat and then finishing them over high heat helps to create a caramelized crust on the outside while keeping the meat tender and juicy.

Ingredient Substitutions

If you don't have baby back ribs, you can also use spare ribs or St. Louis-style ribs for this recipe.

Make Ahead Tips

You can marinate the ribs overnight for even more flavor. Simply cover and refrigerate the ribs in the marinade until ready to cook.

Presentation Ideas

Serve the Cuban-style Baby Back Ribs on a platter garnished with fresh herbs and citrus slices for a beautiful presentation.

Pairing Recommendations

Pair the Cuban-style Baby Back Ribs with a glass of red wine, such as a Malbec or Cabernet Sauvignon, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban-style Baby Back Ribs contains approximately 350 calories.

Carbohydrates

Each serving of Cuban-style Baby Back Ribs contains approximately 2 grams of carbohydrates.

Fats

Each serving of Cuban-style Baby Back Ribs contains approximately 20 grams of fat.

Proteins

Each serving of Cuban-style Baby Back Ribs contains approximately 30 grams of protein.

Vitamins and minerals

Cuban-style Baby Back Ribs are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains garlic and may not be suitable for individuals with garlic allergies.

Summary

Cuban-style Baby Back Ribs are a high-protein dish that is relatively low in carbohydrates. They are a good source of essential vitamins and minerals, but are also high in fat and calories.

Summary

Cuban-style Baby Back Ribs are a delicious and flavorful dish that is perfect for a special occasion or a casual family dinner. With a tangy citrus marinade and tender meat, these ribs are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my dear friend Maria in Miami. She had invited me over for a barbecue, and as soon as I walked into her backyard, I was hit with the most incredible aroma. Maria had a tray of baby back ribs cooking on the grill, and the smell was intoxicating.

I watched as Maria carefully basted the ribs with a rich and savory sauce, a concoction of garlic, cumin, oregano, citrus juices, and a touch of sugar. The ribs were perfectly caramelized and looked so tender and juicy. I couldn't wait to taste them.

As we sat down to eat, I took my first bite of the ribs, and I was immediately transported to another world. The flavors were bold and complex, with a perfect balance of sweetness and tanginess. The meat was so tender, it practically fell off the bone. I had never tasted anything like it before.

I begged Maria for the recipe, and she was more than happy to share it with me. She told me that Cuban-style baby back ribs were a family recipe that had been passed down through generations. The secret, she said, was in the marinade. It needed to marinate for at least 24 hours to allow the flavors to fully develop.

I was determined to recreate this dish at home, so I carefully wrote down the recipe and went to the grocery store to gather all the ingredients. I spent the next day marinating the ribs, letting the flavors meld and infuse the meat.

The following evening, I fired up the grill and carefully cooked the ribs, basting them with the remaining marinade. As the ribs cooked, the aroma filled my kitchen, just like it had at Maria's house. I couldn't wait to taste the final result.

When the ribs were finally done, I took a bite and closed my eyes in pure bliss. They were just as delicious as I remembered, if not better. The meat was so tender and flavorful, with a perfect char from the grill. I felt like a true culinary artist, creating a masterpiece in my own kitchen.

From that day on, Cuban-style baby back ribs became a staple in my cooking repertoire. I made them for family gatherings, dinner parties, and anytime I wanted to treat myself to a special meal. Each time I cooked them, I thought of Maria and the wonderful memories we had shared that day in her backyard.

I continued to experiment with the recipe, adding my own twists and variations to make it my own. Sometimes I would add a bit of spice with some chili powder or smoked paprika. Other times, I would sweeten the marinade with a touch of honey or molasses. No matter how I prepared them, the ribs were always a hit with everyone who tried them.

As the years went by, I shared the recipe with friends and family, passing on the tradition of Cuban-style baby back ribs to the next generation. I loved seeing the joy on their faces as they tasted the ribs for the first time, just like I had all those years ago.

To this day, whenever I make Cuban-style baby back ribs, I think of Maria and that warm summer day in Miami. The recipe may have originated with her family, but it has become a cherished part of mine. Cooking is more than just following a set of instructions; it's about creating memories and sharing traditions with the ones you love. And for me, there's no better way to do that than with a plate of delicious, mouthwatering ribs.