Ingredients
Pork Ribs:
- 4 tablespoons ground cumin
- 4 tablespoons ancho chile powder
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 racks pork ribs, 12 ribs each, excess fat trimmed
- Canola oil
- Steaming Liquid, recipe follows
- Guava Glaze, recipe follows
- Orange-Habanero Mojo, recipe follows
Directions
Mix together the cumin, ancho, salt and pepper in a small bowl.
Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.
Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.
Steaming Liquid:
- 1 cup soy sauce, plus more if needed
- 4 cups water, plus more if needed
- 3-inch piece fresh ginger, thinly sliced
Combine all ingredients in a heavy duty roasting pan.
Guava Glaze:
- 2 cups guava jelly
- 1/4 cup Dijon mustard
- 1/2 cup fresh orange juice
- Salt and freshly ground black pepper
Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.
Orange-Habanero Mojo:
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup fresh lime juice
- 2 cups freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1/2 habanero chile
- Salt and freshly ground black pepper
- 4 sprigs cilantro, leaves chopped
- 1 teaspoon ground cumin
Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.
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By Ren Zen
Tallahassee, Fl...
on July 07, 2011
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Im not seeing the following recipe for the orange habanero mojo... ?
By mmm316
Blackwood, NJ
on October 05, 2010
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Where's the recipe for the Orange-Habanero Mojo?
By MrDoug2012
San Leandro, CA
on October 24, 2009
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This was my first attempt at cooking ribs.. I used my Brinkmann smoker instead of my Weber grill. I didn't like the Orange-Habanero sauce very much. Would rather use just plain BBQ sauce. If you do use it ,make it ahead of time then heat it up when you are ready for it. You will be busy enough with the ribs. The guava glaze was excellent.I think a double batch would be better. I think brushing every ten minutes is too much and you let the heat out of the grill.You have to keep an eye on the braising liquid too. It can disapperar quickly.The recipe says 1 1/2 hours. At what temperature? 250?, 300?. I did mine at 250 degrees and when I removed them from the grill I had to put them in a 300 degree oven for another 45 minutes.What about the internal temperature of the ribs? Are they done at 170?180? 190? Once you try this recipe, you will never eat Ribs at a restaurant again. Very tasty and tender. You can use Baby-back ribs or spare ribs.
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