Costillas de Puerco Barbacoa (Cuban-style Barbeque Pork Ribs)
These ribs, which are a merger of Cuban and American Country cuisines, are wonderful. The meat is so tender and flavorful. Once you’ve tried them, they’ll become a fixture on your cookout menus.
- 1 tablespoon sugar
- 2 teaspoons salt 1 teaspoon granulated garlic powder
- 2 teaspoon ground Cumin
- 2 teaspoon ground black pepper
- 2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 rack pork spare ribs – about 4 pounds
- 1 cup Mojo criollo
- Preheat oven to 225° and prepare a cookie sheet by treating it with nonstick cooking spray.
- In a small bowl combine the sugar and the dry spices.
- Rinse the ribs carefully and pat them dry. Generously season the ribs on both sides with the sugar & spice mix and rub it into the meat.
- Place the ribs on the cookie sheet and bake slowly for 1 hour.
- Remove the ribs from the oven and allow them to cool.
- When cool enough to handle, cut the rack into individual ribs and place them in a large bowl pour the mojo criollo over them and toss to coat. Allow ribs to sit in the marinade for a couple of hours or overnight.
- Preheat gas grill with medium flame, or if using charcoal, the grill is ready when the briquettes have ashed over.
- Place the ribs on the grill and cook for two minutes on each side.
- Remove and transfer to a serving platter. Serve accompanied by our spicy, sweet and smoky barbeque sauce.