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Description
Back ribs are cut from the blade and center section of the pork loin, containing rib bones and the "finger meat."
Ingredients
US|METRIC
- 1 pork back ribs (Rack, About 2 1/2 Pounds Total, Cut In Half)
- 1 gallon water
- 1 tablespoon olive oil
- 5 cloves garlic (Minced)
- 1 tablespoon thyme (Chopped)
- 1 tablespoon cilantro (Chopped)
- 2 teaspoons cayenne
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon guava paste
- 1 cup barbecue sauce
- 1 teaspoon black pepper
- 3 tablespoons fresh lime juice
- 1 jalapeno chile (Pickled, Sliced)
- 1/3 cup fresh cilantro (Chopped)
- 4 cups green cabbage (Finely Sliced)
- 4 green onions (Sliced, About 1/4 Cup)
- 1 teaspoon kosher salt (Or To Taste)
- 1 teaspoon olive oil
Directions
- For Rib Rub, in a small bowl, combine all rub ingredients and mix.
- For Guava BBQ Sauce, in a small pot, combine water, soy sauce and guava paste and cook over medium heat. Once guava paste melts, add BBQ sauce, ground black pepper and stir. Remove from heat and set aside to cool.
- For Cilantro Lime Slaw, in a small bowl, combine all ingredients and mix. Set refrigerate until ready to serve.
- Place ribs in a large mixing bowl and rub with rib rub mixture until well coated. Cover bowl with a plastic wrap and refrigerate for 1-4 hours.
- Once ribs have been marinated, bring 1 gallon of water to a boil. Add the ribs, cover and simmer over low heat for 45 minutes or until tender. Remove ribs from water and set aside to cool.
- Turn on grill and brush lightly with oil. Heat grill to 450 degrees. Once grill is hot, add the ribs and begin basting with guava BBQ sauce. Cook ribs for about 15 minutes, 7-8 minutes on each side. Once the ribs are golden brown, remove from grill.
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