Cuban grilled ribs

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PREP TIME

5 min

Makes

4 servings

* PLUS Cooking time: 50 minutes, Grilling Time: 10 minutes

Ingredients

  • 2 1/2 cups orange juice
  • 10 garlic cloves , minced
  • 2 small jalapenos , seeded and finely chopped
  • 2 tbsp red-wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 racks pork back ribs , about 1 kg total
  • vegetable oil

Instructions

  • Pour orange juice into a large, wide saucepan. Stir in garlic, jalapeños, vinegar, salt and pepper. Slice each rack of ribs into 3- or 4-rib portions. Place in saucepan and push down into juice to immerse as much as possible. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered, occasionally stirring and turning ribs until fork-tender, 45 to 55 minutes.
  • When ribs are tender, remove to a large bowl. To make sauce, bring juice mixture to a boil over high heat. Boil, uncovered, until liquid thickens to a saucy glaze, 5 to 10 minutes. Stir often, especially near end of cooking, to prevent sticking and burning.
  • Oil grill and heat barbecue to medium. Lightly brush ribs with oil. Place on grill. Barbecue, uncovered, turning often, until ribs are lightly charred, 10 to 15 minutes. Return to large bowl and pour orange sauce overtop. Toss to evenly coat. Serve hot or at room temperature. Great with grilled vegetable kebabs and coleslaw.

Nutrition (per serving)

  • Calories
  • 456,
  • Protein
  • 24.3 g,
  • Carbohydrates
  • 19.9 g,
  • Fat
  • 30.7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 650 mg.

This two-step recipe creates meltingly tender ribs. They’re first simmered in a savoury orange-juice mixture, then grilled for added smokiness and smothered with a rich orange glaze.

Make Ahead

Ribs and sauce can be made up to 3 days ahead and stored separately. Before grilling, bring ribs to room temperature. Reheat sauce. Continue as directed above in step 3.

Skip Grilling Completely

Once ribs are tender, remove to a large bowl. Boil orange-juice mixture, then pour over ribs. The extra step of grilling isn’t necessary, but does add a wonderful smoky barbecue flavour.