Latin American Style Barbecue Ribs

Ingredients

While American barbecue ribs are typically seasoned with a dry rub and slow-cooked, Latin American barbecue ribs incorporate a variety of spices and marinades to add depth of flavor. The ribs are then grilled or roasted to perfection, creating a smoky and succulent dish that showcases the vibrant and bold flavors of Latin American cuisine. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 4 pounds / 1.8 kg) 2 racks of pork ribs (about 4 pounds / 1.8 kg)
• 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
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) Worcestershire sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) honey 2 tablespoons (30 ml) honey
• 2 teaspoons (10 g) ground cumin 2 teaspoons (10 g) ground cumin
• 2 teaspoons (10 g) paprika 2 teaspoons (10 g) paprika
• 1 teaspoon (5 g) chili powder 1 teaspoon (5 g) chili powder
• 1 teaspoon (5 g) dried oregano 1 teaspoon (5 g) dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the orange juice, lime juice, soy sauce, Worcestershire sauce, minced garlic, olive oil, honey, cumin, paprika, chili powder, dried oregano, salt, and pepper.
2. 2.
   Place the racks of pork ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat or preheat the oven to 350°F (180°C).
4. 4.
   Remove the ribs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   If grilling, place the ribs on the grill and cook for about 30-40 minutes per side, basting with the reserved marinade every 10 minutes, until the ribs are cooked through and nicely charred.
6. 6.
   If roasting, place the ribs on a baking sheet lined with aluminum foil and roast for about 1.5 to 2 hours, basting with the reserved marinade every 30 minutes, until the ribs are tender and caramelized.
7. 7.
   Remove the ribs from the grill or oven and let them rest for a few minutes before slicing into individual ribs.
8. 8.
   Serve the Latin American style barbecue ribs hot and enjoy!

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 and refreshing taste.
• Soy sauce — Opt for a gluten-free soy sauce if you have dietary restrictions.
• Worcestershire sauce — Look for a fish-free Worcestershire sauce if you have seafood allergies.
• Honey — Use a local or organic honey for a more natural and flavorful sweetness.

Tips & Tricks

• For an extra smoky flavor, add a few wood chips to the grill or use a smoker box.
• Baste the ribs generously with the marinade to keep them moist and flavorful.
• If using a charcoal grill, create a two-zone fire by placing the coals on one side and the ribs on the other side for indirect cooking.
• Serve the ribs with a side of chimichurri sauce or a fresh salsa for added Latin American flair.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or on the grill.

Serving advice

Serve the Latin American style barbecue ribs as the main course, accompanied by traditional Latin American sides such as rice and beans, plantains, or a fresh salad. Garnish with chopped cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the ribs on a platter, placing them in a neat stack or fanned out for an appealing presentation. Drizzle any remaining marinade over the ribs for a glossy finish. Sprinkle some chopped fresh herbs, such as cilantro or parsley, on top for a pop of color.