Slow Cooked Baby Back Ribs With Guava Glaze

Serves: 6-8
Yield: 2 Full Rack of Ribs

Ingredients

• 2 Racks of baby back pork ribs

Mojo Marinade:

• ¼ cup vegetable oil (60ml)
• 4 cloves of garlic minced
• 1 small red onion finely chopped
• 2 cups fresh orange juice (500ml)
• ¼ cup fresh lime juice (60ml)
• ½ habanero chilli, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro (30ml)
• 1 teaspoon cumin seeds (5ml)

Glaze:

• 1 cup guava or peach jelly (250ml)
• ¼ cup Dijon mustard (60ml)
• ¼ cup orange juice (60ml)
• Salt and pepper

Directions

1. Pull the tough connective tissue from the back of the ribs using kitchen pliers.
2. To prepare the mojo marinade, heat oil in a saucepan and sauté garlic and onion over medium low heat until translucent; add the orange juice, lime juice and habanero chillies.  Cook for 20 minutes until mixture is reduced by one third. Remove from heat and let cool completely.
3. Place the ribs in a large shallow dish.  Pour the cooled down mojo sauce over the ribs and ensure they are well coated. Cover and marinate in refrigerator overnight.
4. The next day removed ribs from fridge and dispose of excess marinade.  Let ribs come to room temperature.  Meanwhile, make the glaze by combining the jelly, Dijon mustard and orange juice in a small bowl and mix well.
5. Prepare barbeque for indirect cooking at 220°F (105°C).  Place a drip pan under one side of the grates.  Turn barbeque on, only on the side with no drip pan.  Bring to temperature.
6. Drizzle ribs with oil and season with salt and pepper.
7. Place the ribs over the drip pan.
8. Close barbeque lid and cook for 1 hour. After 1 hour start basting ribs with the sauce.  Cook another 1.5 – 2 hours or until ribs are fall off the bone tender.
9. Remove from barbeque.