Sunday, February 27, 2011

Cuba Libre Back Ribs

These ribs have become an absolute favourite in my house. This recipe is from “Cooking with Booze” by Ryan Jennings and David Steele. I had never heard of this book until my awesome real estate agent, Larry Jennings, gave me this book, autographed. Turns out his son is Ryan Jennings. But how did I find Larry to be my real estate agent? I have worked with his other son Shane on many occasions. This happens to be a 6-degrees-of-separation-type-thing! (But with less degrees :) 
This is a must try recipe that I highly recommend. “Cuba Libre...literally means “free Cuba” but really it’s just fancy bartender talk for a classic run and Coke.” These are literally Rum and Coke ribs. I love ‘em. You need to try ‘em.
Cuba Libre Back Ribs
2 racks pork back ribs
1tsp salt
1/2 tsp freshly ground pepper
1 onion, peeled and quartered
6 cloves garlic, crushed
2L cola
Caribbean Barbecue Sauce
1 tsp vegetable oil
1 onion, minced
1 tsp ground cumin
1 tsp chili powder
3/4 cup ketchup
1/3 cup dark rum
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Dash hot pepper sauce
  1. Preheat oven to 200F.
  2. For the ribs, trim any visible fat and remove membrane from underside if attached. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Cover with aluminum foil and bake for 3 hours. Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1 1/2 hours.
  3. Meanwhile, to make sauce, heat oil in small saucepan over medium heat. Add onion, garlic, cumin and chili powder and cook for 5 minutes, stirring constantly. Add remaining ingredients and simmer for 15 minutes. (Note: I generally add a bit more brown sugar than the recipe calls for. I like the sticky sweetness of the brown sugar. Feel free to play around with your flavours)
  4. Preheat BBQ to low (about 300F).
  5. Place ribs meat-side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30 to 45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with BBQ sauce. 
  6. Remove from BBQ and let sit a few minutes before serving. Bring lots of napkins to the table and dig in. I like to serve this with roasted potato fries (finger food!) Simply cut up potatoes into fry-like-shapes and coat with olive oil and herbs de provence - bake in 475F oven for approx 30mins.

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