August 6, 2008

Arlene's Cuban Grilled Ribs Recipe

Some people on the Star site and in my mail have been asking for the recipe that almost killed me in last week's column. This is it, verbatim. Now you'll all know just how dumb Arlene thinks I am...and apparently with good reason:

Cuban Grilled Ribs

2 and a half cups orange juice
10 garlic cloves (minced)*
2 small jalapenos, seeded and finely chopped**
2 T. red wine vinegar***
1 t. each salt and pepper
2 lbs pork back ribs (prefer back ribs to side ribs as they are less fatty, though more expensive, but not really because you're not paying for fat)****
Vegetable oil

1. Pour all of the following into a large, wide saucepan (you'll need the cover, also, so while you're rummaging for the saucepan, grab its lid): orange juice, garlic, jalapenos, vinegar, salt and pepper - that would be pretty much everything.
2. Slice the ribs into 3- or 4- rib portions. (Do this from the back of the ribs as the divisions are much easier to see. Use a very sharp knife. Ask Ari for his.)
3. Place the ribs in the saucepan, pushing them down and arranging them so as much of the meat as possible is immersed. (Don't get your knickers in a knot if they're not all covered. See step #5.)
4. Put the lid on the saucepan, turn the heat on high and bring to a boil.
5. Now that the whole thing is boiling, reduce heat to medium low and simmer, partially covered, occasionally stirring and turning ribs. You should let them simmer for about 50 minutes.
6. Now that the 50 minutes is up, get your tongs and remove the ribs, placing them on something that will hold them when you take them out to barbecue them.
7. Get Ari to boil the sauce in the pan on high heat. Tell him that he has to keep stirring the sauce so that it doesn't stick and burn. When the sauce just glazes the wooden spoon, it's done. This should take about 10 minutes.
8. While Ari is busy with the sauce, you barbecue the ribs - just long enough to crisp them up and give them some barbecue flavour - about 10 minutes. This is where you use the vegetable oil. Just brush some oil on the ribs before you put them on the barbecue.
9. When the ribs and sauce are done, dump the ribs into the sauce and toss to coat or stir the whole mess together. You can then dump them in a large bowl and put them on the table, or you can just put the pot on the table and let them go at it. Allow them to double - dip into the sauce remaining in the bowl/saucepan.
10. You can serve the ribs with coleslaw or a salad. I wouldn't bother with anything else because they won't eat it anyway.

*You can buy a jar of minced garlic at the grocery store. (If you do, half a teaspoon of minced garlic = 1 clove.) If not, get Ari to use a garlic press. It will do the job just fine.

**I just used chili flakes. Adjust according to your family's preferences. Two teaspoons would be quite enough to make it very spicy.

***You can use red wine or balsamic vinegar - anything with a little flavour.

****I'm guessing with your men, I'd double the quantity of ribs, therefore you will need to double the amount of all the ingredients.


Anonymous Anonymous said...

Omigawd! I just re-read this. It does read as if I thought you were a dope at cooking. I'm so sorry; I really only meant to be very specific and not leave out any detail so that the ribs would turn out as tasty as they were meant to be. So sorry!!!

August 06, 2008 9:26 PM  
Anonymous Anonymous said...

Ah, so the truth comes out about the home cooked meals we were hearing about prior to the RV adventure of the east coast, never to be the same again. TV dinners, nuked!!! Is this right Lorraine? Or the drive through???


August 07, 2008 1:21 PM  

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