Peruvian-Style Barbecue Ribs

Ingredients

While the original American barbecue ribs are typically seasoned with a dry rub and cooked with a barbecue sauce, this Peruvian adaptation infuses the ribs with traditional Peruvian spices and flavors. The marinade includes ingredients like aji amarillo (Peruvian yellow chili), cumin, garlic, and lime juice, giving the ribs a unique Peruvian twist. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 4 tablespoons aji amarillo paste 4 tablespoons aji amarillo paste
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 42g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji amarillo paste, cumin powder, minced garlic, lime juice, soy sauce, vegetable oil, salt, and pepper. Mix well to form a marinade.
2. 2.
   Place the racks of pork ribs in a large dish and pour the marinade over them. Rub the marinade into the ribs, ensuring they are evenly coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade and let any excess marinade drip off. Reserve the marinade for basting.
5. 5.
   Place the ribs on the grill and cook for about 30 minutes, turning occasionally and basting with the reserved marinade.
6. 6.
   Reduce the heat to low and continue cooking for another 1 to 1 1/2 hours, or until the ribs are tender and the meat easily pulls away from the bone.
7. 7.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
8. 8.
   Cut the racks into individual ribs and serve hot.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.

Tips & Tricks

• For extra smoky flavor, you can add a handful of soaked wood chips to the grill while cooking the ribs.
• Baste the ribs with the marinade every 15 minutes for a more intense flavor.
• Serve the ribs with a side of Peruvian salsa criolla for a refreshing contrast.

Serving advice

Serve the Peruvian-style barbecue ribs hot, garnished with fresh cilantro and accompanied by a squeeze of lime juice. These ribs pair well with traditional Peruvian sides like roasted potatoes, corn on the cob, and a fresh salad.

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 an extra burst of flavor. Garnish with sprigs of fresh cilantro for a pop of color.