Cuban Pork Ribs with Mango Mojo
The meat:
4 TB. ground annatto or paprika
2 Tb. ground cumin
2 TB. Kosher salt
2 TB. freshly cracked black pepper
2 TB. finely chopped fresh garlic
2 racks pork spareribs,
2 TB. olive oil
The mojo:
1 ripe mango, peeled, stoned and diced small
4 oz. olive oil
4 Tb. white vinegar
juice of 2 limes (4 TB.)
4 Tb. chopped fresh coriander (cilantro)
2 TB. finely chopped fresh chili pepper of your choice
1 TB. finely chopped fresh garlic
Kosher salt and freshly cracked black pepper to taste
1. Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2. Combine the annatto, cumin, salt, pepper and garlic in a small bowl and mix well. Rub the ribs with the oil, then coat them
thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
3. When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is
directly over the coals. Put the lid on the grill with the vents open 1/4 of the way and cook, adding a handful of fresh charcoal about
every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone
(3-4 hrs.)
4. While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well and set aside.
5. When the meat is done, remove from the grill, cut the racks into individual ribs and serve "dry", passing the sauce on the side.
Serves 4-6
Source: "Barbecue" - Chris Schlesinger - 2008
The meat:
4 TB. ground annatto or paprika
2 Tb. ground cumin
2 TB. Kosher salt
2 TB. freshly cracked black pepper
2 TB. finely chopped fresh garlic
2 racks pork spareribs,
2 TB. olive oil
The mojo:
1 ripe mango, peeled, stoned and diced small
4 oz. olive oil
4 Tb. white vinegar
juice of 2 limes (4 TB.)
4 Tb. chopped fresh coriander (cilantro)
2 TB. finely chopped fresh chili pepper of your choice
1 TB. finely chopped fresh garlic
Kosher salt and freshly cracked black pepper to taste
1. Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2. Combine the annatto, cumin, salt, pepper and garlic in a small bowl and mix well. Rub the ribs with the oil, then coat them
thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
3. When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is
directly over the coals. Put the lid on the grill with the vents open 1/4 of the way and cook, adding a handful of fresh charcoal about
every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone
(3-4 hrs.)
4. While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well and set aside.
5. When the meat is done, remove from the grill, cut the racks into individual ribs and serve "dry", passing the sauce on the side.
Serves 4-6
Source: "Barbecue" - Chris Schlesinger - 2008