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.

　　

Ingredients

feeds 2 to 4

　　

The Ribs

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

　　

The Sauce

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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

　　Cooks' Note

　　Guava paste is found in the Hispanic foods section of your supermarket or in specialty stores carrying Hispanic foods.

　　Dinosaur Bar-B-QueTen Speed Press