Cubano Mojito Oven-Roasted Baby Back Ribs with Haba

Name: Cubano Mojito Oven-Roasted Baby Back Ribs with Habanero & Guava-Pineapple Tropical BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them.
2
Flip the ribs around in it to make sure theyre coated all over; then grind on lots of black pepper.
3
Cover and marinate for 4 hours or overnight.
4
Preheat the oven to 250.
5
Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan.
6
Pull the ribs out of the marinade, scraping off any extra.
7
Set the ribs on the rack, meaty side up.
8
Slide them into the oven and roast slowly.
9
Check every hour or so.
10
If the meat looks dry, mop it lightly with some of the Mojito Marinade.
11
Cook up a batch of sauce while the ribs are roasting.
12
Set a saucepan over medium-high heat.
13
Pour in the oil, and once it gets hot, add the ginger and habanero peppers.
14
Cook for 1 minute.
15
Dump in the pineapple and the guava paste, stirring til the guava paste dissolves.
16
Add the lime and lemon juices and the Mutha Sauce.
17
Simmer for a couple of minutes to blend the flavors.
18
Stir in the cilantro.
19
Set aside and heat up before serving.
20
Check the ribs for doneness after 2 1/2 to 3 hours.
21
They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if theyve 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.
22
Once theyre tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes.
23
Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling.
24
When theyre nicely bronzed, brush with the sauce.
25
Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cubano Mojito Oven-Roasted Baby Back Ribs with Habanero & Guava-Pineapple Tropical BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions