Smoky Ribs with Caribbean Flair

Ingredients

In this adaptation, we infuse the Polish classic of smoked ribs with the vibrant flavors of the Dominican Republic. The original Polish recipe typically uses a simple blend of salt, pepper, and garlic for seasoning, while our Caribbean-inspired version incorporates a variety of spices like cumin, paprika, and allspice. Additionally, we introduce tropical fruits like pineapple and lime to add a refreshing twist to the dish. We alse have the original recipe for Żeberka wędzone, 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)
• 2 tablespoons brown sugar (25g) 2 tablespoons brown sugar (25g)
• 2 teaspoons ground cumin (4g) 2 teaspoons ground cumin (4g)
• 2 teaspoons paprika (4g) 2 teaspoons paprika (4g)
• 1 teaspoon ground allspice (2g) 1 teaspoon ground allspice (2g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1 teaspoon black pepper (3g) 1 teaspoon black pepper (3g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup pineapple juice (240ml) 1 cup pineapple juice (240ml)
• 1/4 cup lime juice (60ml) 1/4 cup lime juice (60ml)
• 1/4 cup soy sauce (60ml) 1/4 cup soy sauce (60ml)
• 1/4 cup ketchup (60ml) 1/4 cup ketchup (60ml)
• 2 tablespoons Worcestershire sauce (30ml) 2 tablespoons Worcestershire sauce (30ml)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• Pineapple slices and lime wedges for garnish Pineapple slices and lime wedges for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 35g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a small bowl, combine the brown sugar, cumin, paprika, allspice, salt, black pepper, and minced garlic to make the spice rub.
2. 2.
   Rub the spice mixture all over the ribs, ensuring they are evenly coated. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   In a separate bowl, whisk together the pineapple juice, lime juice, soy sauce, ketchup, Worcestershire sauce, and vegetable oil to make the marinade.
4. 4.
   Preheat your grill or smoker to 225°F (107°C) for indirect cooking.
5. 5.
   Place the marinated ribs on the grill or smoker, bone side down, and cook them low and slow for approximately 4-5 hours, or until the meat is tender and has reached an internal temperature of 195°F (90°C).
6. 6.
   While the ribs are cooking, baste them occasionally with the marinade to keep them moist and flavorful.
7. 7.
   Once the ribs are cooked, remove them from the grill and let them rest for a few minutes before slicing.
8. 8.
   Serve the smoky ribs with pineapple slices and lime wedges for garnish. Enjoy!

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple slices in natural juice as a substitute.
• Lime — Use freshly squeezed lime juice for a bright and tangy flavor.
• Baby back ribs — Look for ribs with a good amount of meat and marbling for the juiciest results.
• Allspice — If you can't find ground allspice, you can substitute it with a mixture of equal parts ground cinnamon, cloves, and nutmeg.

Tips & Tricks

• For a smokier flavor, use wood chips or chunks specifically designed for smoking on your grill or smoker.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the spice rub.
• To achieve a beautiful caramelized glaze, brush the ribs with a mixture of honey and lime juice during the last 15 minutes of cooking.
• Serve the ribs with traditional Dominican sides like tostones (fried plantains) or moro de guandules (rice and pigeon peas).

Serving advice

Serve the smoky ribs as the main course alongside your favorite Caribbean-inspired sides. Garnish with pineapple slices and lime wedges for a tropical touch. Don't forget to provide extra napkins for finger-licking goodness!

Presentation advice

Arrange the sliced ribs on a platter, drizzle them with the remaining marinade, and garnish with fresh herbs like cilantro or parsley. Serve with colorful side dishes to create an enticing and vibrant presentation.