Best Cubano Mojito Oven Roasted Baby Back Ribs With Habanero Guava Pineapple Tropical Bbq Sauce Recipes

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OVEN-ROASTED BABY BACK RIBS



Oven-Roasted Baby Back Ribs image

My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 11

4 pounds pork baby back ribs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tablespoon dried minced onion
1 tablespoon liquid smoke, optional
1 tablespoon molasses

Steps:

  • Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

Nutrition Facts :

CUBAN BAKED RIBS



Cuban Baked Ribs image

I had baby back ribs in the freezer but wasn't motivated to smoke them so I got creative. We love Cuban pork roast so I decided how bad could ribs be. Turns out they're great! My husband couldn't stop eating them, he shoved his baked potato aside and said use it for hash browns at breakfast, I'm eating ribs!

Provided by Pamela Rappaport

Categories     Pork

Time 3h5m

Number Of Ingredients 4

1 rack baby back ribs or pork ribs of choice
1/2 large onion, sliced
2 c mojo sauce, find in latin section i like badia brand
salt and pepper

Steps:

  • 1. NOTE - I think this recipe would be perfect in the slow cooker. Tonight was the first time I made it and I did it in the oven but there's no reason you couldn't use the crockpot. I'd do it on low for 8 hours.
  • 2. Preheat oven to 300 degrees
  • 3. Cut ribs apart, 2 bones per piece
  • 4. Place in a baking pan or casserole dish.
  • 5. Pour the mojo sauce over and top with the onion and salt and pepper.
  • 6. Cover tightly with foil and bake until tender, about 2 1/2 to 3 hours. There will be a lot of cooking juices, be careful!

CUBANO MOJITO OVEN-ROASTED BABY BACK RIBS WITH HABANERO & GUAVA-PINEAPPLE TROPICAL BBQ SAUCE



Cubano Mojito Oven-Roasted Baby Back Ribs with Habanero & Guava-Pineapple Tropical BBQ Sauce image

Because our weather in Central New York is less than tropical, we have to figure out ways of keepin' those warm weather flavors coming even when poundin' rain or three-foot drifts make it hard to get to your backyard grill. So here's a way to make ribs in your oven and bring on all the flavors of places with better weather. Our method for makin' ribs in the oven can also be applied to the recipe for Dinosaur-Style Ribs (page 93). All you'll be missin' is the taste of the smoke and the smell of the outdoors, but the ribs will still be fallin'-off-the-bone tender.

Yield feeds 2 to 4

Number Of Ingredients 12

2 racks pork baby back ribs (2 1/2 to 3 pounds)
1 cup Mojito Marinade plus more to use as a mop sauce (page 164)
Black pepper
1 tablespoon vegetable oil
1 tablespoon minced ginger
1 teaspoon minced habanero pepper
2 cups diced fresh pineapple
6 tablespoons guava paste (see note)
1/4 cup lime juice
2 tablespoons lemon juice
1 cup Mutha Sauce (page 165)
1 heaping tablespoon chopped fresh cilantro

Steps:

  • Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them. Flip the ribs around in it to make sure they're coated all over; then grind on lots of black pepper. Cover and marinate for 4 hours or overnight.
  • Preheat the oven to 250°. Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan. Pull the ribs out of the marinade, scraping off any extra. Set the ribs on the rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so. If the meat looks dry, mop it lightly with some of the Mojito Marinade.
  • Cook up a batch of sauce while the ribs are roasting. Set a saucepan over medium-high heat. Pour in the oil, and once it gets hot, add the ginger and habanero peppers. Cook for 1 minute. Dump in the pineapple and the guava paste, stirring til the guava paste dissolves. Add the lime and lemon juices and the Mutha Sauce. Simmer for a couple of minutes to blend the flavors. Stir in the cilantro. Set aside and heat up before serving.
  • Check the ribs for doneness after 2 1/2 to 3 hours. They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if they've reached an internal temperature of at least 180°, or if they bend nicely when you grab them in the middle with a pair of tongs. Once they're tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes. Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling. When they're nicely bronzed, brush with the sauce.
  • Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

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