2. Sticky Ribs with Rapadura Salt
Bring a taste of Latin-America to your grill with this recipe. Rapadura is a sugarcane juice made in Venezuela and Brazil, and it makes for excellent basting for sticky ribs. The caramel flavor brings out the character, and the chipotle adds that Mexican vibrancy to the meal.
3-lbs. American-style pork ribs.
2-cloves minced garlic.
16-oz. Canned tomatoes.
5-tablespoons white vinegar.
4-oz. BBQ sauce.
2-tablespoons chipotle sauce and Worcestershire sauce.
2-tablespoons extra-virgin olive oil.
1-tablespoon sea salt flakes.
2-teaspoon ground chili.
Zest of 2 limes.
Lime wedges for serving.
To make the marinade, place a saucepan over medium heat and add the onion and garlic with a little butter. Sautee until soft. Transfer to the food processor with the tomatoes and puree till smooth. Add all the other marinade ingredients and pulse till combined. Place the ribs in a glass dish and cover in the marinade – leave overnight.
Preheat the oven to 300F.
Place the ribs on baking trays and add to the oven. Cook for 2½-hours. Combine the Rapadura ingredients in a small bowl and set aside. Remove from the oven and drain the marinade into a bowl.
Char-grill the ribs on the barbeque, basting with the marinade for 12 to 15-minutes. Sprinkle with Rapadura salt and serve.