I'm not going to tell you guys to follow my instructions for BBQ pork spare ribs because I'm no expert and there are plenty of prize winning barbecue recipes out there. I'm only going to offer a suggestion to Cubanize the BBQ sauce. I'm making two large racks of ribs tonight. I'm combining mojo with a regular bottle or Kraft Orignial BBQ sauce.For the mojo
1/2 head of garlic pressed
3/4 cup lemon or lime juice
3/4 cup orange juice
1 tbsp oregano
1 tbsp onion powder
2 tbsp salt
Mix this with the bottled BBQ sauce and spread it on your ribs.
Have plenty of napkins on hand.
I'm famous for my "Costillas de Puerco al Mojo de Ajo" :)I believe it's one of the dishes I make the best, like hands down my best thing, that and maybe my "Potaje de Alubias Carillas"
ReplyDeleteusing BBQ sauce sounds awesome too.
look if you wanna make them the best, it'll take some time, but the cooking method I use is what makes it special. It's time consuming but SO WORTH IT! TRUST ME!
(1) Marinade one day in advance
(2) Put them in oven pan, with marinade and all, cover with aluminum foil tightly.
(3) Cook them at 220 degrees fahrenheit for 6 hours (yes 6 hours no kidding)
(4) Then raise temperature after 6 hours, to 425 degrees, oncover and let them get golden brown at 425 degrees anywhere from 30- 60 minutes.
(5) Allow to rest 5-10 minutes.
Trust me they will be melt in your mouth tender. Start cooking them early in the morning so they can be ready for dinner :)
I bet you can use your recipe, and just use my cooking method, well when you want to make something special or something.
I think next time I make them I'll season them like yours :)
I never thought to combine mojo and BBQ sauce. Sounds good. I knew Nathan would have great suggestions too. I always like that!
ReplyDelete