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Cuban-style Smoked Pork Ribs with Mango




Source of Recipe


iVillage


Recipe Introduction


If you’ve ever traveled in the Latin Caribbean, you know that there are plenty of hardcore grillers down there, and they like to put a little different flavor profile on their ribs than we are used to up north. That’s great with us, because we love the way lime, garlic, chiles, and sweet mango match up with the smoky ribs.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.




List of Ingredients




4 tablespoons ground annatto (or substitute paprika) 1/2 cup olive oil, for mojo
2 tablespoons ground cumin 1/4 cup distilled white vinegar, for mojo
2 tablespoons kosher salt Juice of 2 limes (about 1/4 cup), for mojo
2 tablespoons freshly cracked black pepper 1/4 cup roughly chopped fresh cilantro, for mojo
2 tablespoons minced fresh garlic 2 tablespoons minced fresh chile pepper of your choice, for mojo
2 racks pork spareribs, up to 3 lb (1.35 kg) each (known as 3.5/down in the trade) 1 tablespoon minced fresh garlic, for mojo
2 tablespoons olive oil Kosher salt and freshly cracked black pepper to taste
1 ripe mango, peeled, pitted, and diced small, for mojo

Recipe



View 1
b>Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2
b>Combine the annatto, cumin, salt, pepper, and garlic in a small bowl and mix well. Rub the ribs with the oil, then coat them thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
3
b>When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way and cook, adding a handful of fresh charcoal about every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone (3–4 hours).
4
b>While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well, and set aside.
5
b>When the meat is done, remove from the grill, cut the racks into individual ribs, and serve “dry,” passing the sauce on the side.