Sticky BBQ Ribs

I knew I needed these ribs to be three things: sticky, tender, and flavor-packed. To achieve this I assumed I would use the Loisa Recaito with it's peppery, cilantro, and garlicky goodness as a binder. I salted and peppered it well, and dedicated myself to a basting technique for an acidic touch, which features orange juice so we have a lot going on, but all good things! To top this off, we layer a thick BBQ sauce and I can proudly say that this was everything I wanted it to be. Let's get cooking!

Something I adore about Connecticut are their farmers markets. They are a central part of the culture here in CT and they offer fresh produce of the state, local delights, and small business products. While on one of my lovely adventures, I stumbled upon a jar of Loisa Recaito. Loisa is a Latin-owned brand and business of Latin pantry staples. I was excited to see this in a local farmers market, and I heard many great things. I picked it right up and instantly thought of the ribs I had at home. No plan in mind--until now!

It All Started at the Farmers Market

I know Three Things

Sticky BBQ Ribs

4 servings

2.5 hours

INGREDIENTS

Step 1: Marinade & Prep

1. Clean and pat dry your ribs

2. Lather the ribs in a decent amount of the Loisa Recaito. If you want a measurement--use 1/4 cup!

3. Allow the lathered ribs to marinate overnight on a sheet pan covered in plastic wrap, or cover and allow to marinate for 30 minutes-1 hour if you are in a time crunch!

4. Make the basting sauce!

   Note: What is basting?

5. Combine 2 tbsp. of each: BBQ sauce, red wine vinegar, sour orange juice, and juice of 1/2 a lime. mix evenly and set aside!

• pork ribs

• Loisa recaito

• salt

• pepper

• BBQ sauce (I recommend Sweet Baby Ray's)

• red wine vinegar

• sour orange juice or regular orange juice

• juice of 1/2 lime

Step 2: Bake & Baste

Round 1: 300 degrees Fahrenheit 30 min - NO BASTE!

Round 2: Baste generously with special sauce THEN 300 degrees Fahrenheit 30 min

Round 3: Baste generously with special sauce THEN 300 degrees Fahrenheit 30 min

Round 4: NO BASTE. Paint generously with pure BBQ sauce(NOT the basting sauce) THEN 350 degrees Fahrenheit 30 min

*Remove after round 4 and allow to rest for 10 min before cutting

The total cook time is 2-hours. Here is the breakdown:

These Ribs are Serving

Slice these beautiful ribs along the bones to make evenly proportioned single ribs. I stack each person's plate high and top with some fresh parsley for color and presentation.

These ribs are delicious. They pack a flavor punch, they are sticky with slow cooked baste and the thick coat of BBQ sauce. Something that wowed me was the crispy bits along the edges. So many great things going on! The meat is tender and soaked up that acidic aspect of the orange juice and vinegar.

Please don't let me keep you, go ahead and try for yourself!

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