Cuban-Style Barbecue Ribs

Ingredients

While American barbecue ribs are typically smoky and sweet, Cuban-style barbecue ribs incorporate the vibrant flavors of the Caribbean. The marinade for Cuban ribs includes citrus juices, garlic, and a variety of spices such as cumin and oregano. Additionally, the slow-cooking process is essential to achieve the tender texture and rich flavors that are characteristic of Cuban cuisine. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of baby back ribs (1.5 kg / 3.3 lbs) 2 racks of baby back ribs (1.5 kg / 3.3 lbs)
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) lime juice 1/2 cup (120 ml) lime juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugars: 5g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, lime juice, minced garlic, olive oil, soy sauce, brown sugar, cumin, oregano, smoked paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the racks of baby back ribs in a large dish or resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium heat.
4. 4.
   Remove the ribs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the ribs over indirect heat for approximately 2 hours, or until the meat is tender and pulls away from the bones easily. Baste the ribs with the reserved marinade every 30 minutes during the cooking process.
6. 6.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes before serving.
7. 7.
   Slice the ribs between the bones and serve hot.

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Lime juice — Freshly squeezed lime juice adds a tangy kick to the marinade.
• Garlic — Mince the garlic finely to evenly distribute its flavor.
• Soy sauce — Opt for a gluten-free soy sauce if following a gluten-free diet.
• Brown sugar — Dark brown sugar works best for its rich molasses flavor.

Tips & Tricks

• For a smokier flavor, add a teaspoon of liquid smoke to the marinade.
• If you don't have a grill, you can also bake the ribs in the oven at 150°C (300°F) for 2-3 hours.
• Serve the ribs with a side of black beans and rice for a complete Cuban meal.
• Adjust the level of spiciness by adding cayenne pepper or chili flakes to the marinade.
• To achieve a beautiful caramelized glaze, brush the ribs with a mixture of honey and lime juice during the last 10 minutes of grilling.

Serving advice

Serve the Cuban-style barbecue ribs hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the ribs. This dish pairs well with traditional Cuban sides such as yuca fries or plantains.

Presentation advice

Arrange the sliced ribs on a platter, allowing the vibrant colors of the marinade to shine through. Garnish with sprigs of fresh cilantro for a pop of green. Serve with a side of black beans and rice to complete the Cuban-inspired presentation.