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

Name: Cubano Mojito Oven-Roasted Baby Back Ribs with Habanero & Guava-Pineapple Tropical BBQ Sauce
Yield: feeds 2 to 4
Ingredients: 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

January 24, 2012

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.

Cooks' Note

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

Recipe notes

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