Cuban Ribs

I'll confess, over the years I've not strayed too far away from my usual rib recipe in terms of a baseline.
However, since starting the Club, I've started to venture further afield and try a few different things.
It's tough but I'm happy to take one for the team here, I've eaten a lot of ribs recently!!

The ribs that come out are juicy, spicy and the mojo works perfectly to cut through it all. It also goes well with a lot of other dishes so any leftovers will be quickly used up if kept in an airtight jar in the fridge.

This is adapted from Barbecue, one of my go to books when I need a book based meat fix.

Step 1 - Setup the barbecue

• You want your coals setup on one side with the temperature in the bbq being about 120C. This is all about indirect cooking

• Ideally have a thermometer somewhere so you can keep tabs on it.
  #Tip: Try not to check it too often otherwise the temperature will be lost and it will add a lot of time to the cooking

Step 2 - Rub the ribs

• Combine the rub ingredients in a bowl and mix well

• Rub the ribs with some oil to help the rub stick

• Cover with the rub on both sides making sure it's all well covered

 

Step 3 - Cooking

• Once the coals are ready, put the ribs on the opposite side of the coals

• Keep an eye on the temperature, top up the coals every 30 minutes or so with lump wood charcoal.
  Make sure it doesn't have any ignition agents on it otherwise your ribs will NOT taste good

• After about 4 hours, the ribs should be ready and the meat should feel like it's easy to come away from the bone

• During the cooking hours, skip to the next stage to make your mojo
  

Step 4 - Discover your mojo

• Get a large bowl out ready to put the below ingredients in

• Peel and dice a mango

• Pour in the oil and vinegar

• Juice the limes (See Dave's article on this one)

• Roughly chop the fresh coriander

• Finely chop up the chilli and garlic

• Add a generous portion of salt and pepper

• Give it all a stir and store in a jar until ready

Step 5 - Serve

• When the ribs are tender and have a nice crust on, pull them off the barbecue and allow to rest for 10 minutes

• Slice up each rib and serve with the mojo on the side
  

Cuban Ribs

• Full rack of ribs (roughly 1.5 kg)

Rub

• 2 tbsp ground cumin

• 2 tbsp kosher salt

• 2 tbsp ground black pepper

• 2 tbsp finely chopped garlic or garlic powder

• 2 tbsp olive oil

Mojo

• 1 ripe mango

• 120ml olive oil

• 4 tbsp cider vinegar

• 2 limes

• 2 red chillies

• 2 cloves of garlic

• Good bunch of coriander

• Salt and pepper