Best Low N Slow Rib Steak With Cuban Mojo Salsa Recipes
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
LOMO DE RES, CUBAN-STYLE RIB-EYE STEAKS
This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. It is a really thin cut (1/4 inch thick) of boneless rib eye, taken from the small end of the rib roast, you can pan fry it, but I suggest grilling it. I think it is best when taken straight off the grill, sliced and served with a warm tortilla.
Provided by lilloli500
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
- Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
- Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 16.2 g, Cholesterol 81.2 mg, Fat 21.3 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 1103.3 mg, Sugar 3.5 g
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