I had planned to bring ribs to a family gathering for new year celebration but we ended up not having it due to everyone's schedule. Well, I bought the ribs already so they ended up in the freezer. A few days later, I decided to marinate one slab and try a recipe that I was putting together in my head. The recipe turned out perfect and the ribs are absolutely tender, juicy and tasty. I have a feeling that this is going to be one recipe to be repeated every summer for gatherings.
Ingredients and Preparation
Servings 2
1 slab of baby back ribs (about 10-12 pieces of ribs)
1 fresh valencia orange
1 fresh lemon
1 tablespoon of Ground Chipotle Chili Pepper seasoning
1 tablespoon salt
1 tablespoon ground black pepper
2 cups of water
Sweet Banana sauce for dipping (Philippine Ketchup)
NOTE: Marinate meat overnight for better tasting
Drizzle the salt, black pepper and chipotle seasoning on both sides of the ribs. Cut the slab in 2 section (5-6 ribs each slab) and put inside a 1 gallon ziplock. Slice the valencia orange and lemon in half and squeeze the juice inside the ziplock covering all parts of the ribs. Close the bag tightly and shake it a bit. Open the bag again and release all the air and zip it tightly. Marinate in the fridge overnight or at least 6 hours.
READY FOR COOKING:
Set the oven to bake for 425 degrees. Arrange the ribs in a shallow baking pan and pour all the liquid from the bag in the pan. Add 2 cups of water. Seal and cover the pan with heavy duty foil and bake for 2 hours. It might seem long but this is slow steam cooking and it will give you off the bone tender licking good ribs!
Dip the ribs with sweet banana ketchup or your choice of barbeque sauce. I prefer the banana ketchup because it goes well with the chipotle seasoning spice. Sweet and Spicy = yummy!
No comments:
Post a Comment