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Slow-Cooked Pork Baby Back Ribs with Guava Glaze

Slow-Cooked Pork Baby Back Ribs with Guava Glaze

YIELD: 2 Full Racks of Ribs (6-8 Servings)

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ingredients

Mojo Marinade

2
Racks of baby back pork ribs
¼
cup vegetable oil
4
cloves of garlic minced
1
small red onion finely chopped
2
cup fresh orange juice
¼
cup fresh lime juice
½
habanero chilli, seeded and finely chopped
2
Tbsp chopped fresh cilantro
1
tsp cumin seeds

Glaze

1
cup guava or peach jelly
¼
cup Dijon mustard
¼
cup orange juice
1
pinch Salt and pepper
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directions

Step 1

Pull the tough connective tissue from the back of the ribs using

kitchen pliers.

Step 2

To prepare the mojo marinade, heat oil in a saucepan and sauté

garlic and onion over medium low heat until translucent; add the

orange juice, lime juice and habanero chillies. Cook for 20

minutes until mixture is reduced by one third. Remove from heat

and let cool completely.

Step 3

Place the ribs in a large shallow dish. Pour the cooled down

mojo sauce over the ribs and ensure they are well coated. Cover

and marinate in refrigerator overnight.

Step 4

The next day removed ribs from fridge and dispose of excess

Step 5

Meanwhile, make

the glaze by combining the jelly, Dijon mustard and orange juice

in a small bowl and mix well.

Step 6

Prepare barbeque for indirect cooking at 220°F (105°C). Place a

drip pan under one side of the grates. Turn barbeque on, only

on the side with no drip pan. Bring to temperature.

Step 7

Drizzle ribs with oil and season with salt and pepper.

Step 8

Place the ribs over the drip pan.

Step 9

Close barbeque lid and cook for 1 hour. After 1 hour start

basting ribs with the sauce. Cook another 1.5 – 2 hours or

until ribs are fall off the bone tender.

Step 10

Remove from barbeque.

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