These ribs have a Caribbean flair and are easy to make in the oven finishing off on the grill or all day on a smoker should you choose. Hubby tore into them before I could take a picture. . .
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The Meat
2 racks pastured pork back ribs (about 6 pounds total)
The Rub 1 tbs coarsely ground sea salt
1 tbs coconut sugar (optional)
1 1/2 tsp dry mustard
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp ground black pepper
The Mop Sauce 1/3 cup fresh mashed papaya
1 tbs apple cider vinegar (unpasteurized)
1 1/2 tsp of reserved rub mixture
South of Miami Barbecue Sauce 1 1/2 tbs raw grass fed butter
1/3 cup chopped onions
1 cup organic ketchup (no added crap)
3/4 cup mashed fresh papaya
1/4 cup fresh squeeze orange juice
2 tbs Grade B maple syrup
1-2 tbs reserved rub (suit to taste)*
*Personally I find 1 tbs of rub to be perfect and I save the other tbs for later in the week to be used on chicken along with any leftover barbecue sauce
If using a smoker
6 - 8 cherrywood, applewood, or hickory wood chunks soaked for at least 1 hour before using. Drain.
To make the rub; in a small bowl combine salt, coconut sugar if using, dry mustard, chili powder, garlic powder, thyme, allspice, crushed red pepper and black pepper. Reserve 2 1/2 tbs. of the mixture. Sprinkle the remaining mixture evenly over the rubs rubbing in with your fingers. Cover with foil and let stand for 1 - 3 hours. At least 1 hour at room temperature before cooking.
To make the mop sauce; in a small bowl combine mashed papaya, vinegar and 1 1/2 tsp of the reserved rub. Save the rest for the barbecue sauce.
To make the barbecue sauce: Melt the butter in a small saucepan over medium heat and cook the chopped onion until tender. Stir in the ketchup, mashed papaya, orange juice, maple syrup and reserved rub.* Reduce heat to a low simmer and cook for 10 minutes stirring once or twice.
For the oven. Preheat your oven to 170 degrees. Place ribs wrapped tightly in foil in the oven on a baking sheet to catch any drippings and cook for 4 hours brushing with the mop sauce after 3 hours. When the ribs are done, remove from oven and foil. Place on grill brushing lightly with the barbecue sauce and cook covered for 15 to 30 minutes.
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all mopped up and ready for the grill
For the smoker. Prepare the smoker and add 4 to 6 of the drained wood chunks to smoker. Place the rips on top and middle racks of smoker. Cover and smoke at 225 to 250 degrees for 3 1/2 hours brushing with mop sauce after 2 to 3 hours. Remove the ribs from smoker and lightly brush with barbecue sauce. Cover and smoke for 30 to 60 minutes more or until ribs are tender.
I served with Simple Southern Slaw
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1/2 head organic green cabbage; thinly sliced or shredded
1-2 carrots, shredded
1/4 - 1/3 cup finely chopped onion, depending on taste
1/2 - 1 cup homemade mayo*
1/4 - 1/2 cup creme fraiche*
1 1/2 tsp coconut sugar (optional)
1 - 2 tsp apple cider vinegar or fresh squeezed lemon juice
sea salt &
freshly ground black pepper to taste
*No, I didn't make my own; I bought Chef Al Rosa's and he shared his recipe here https://www.casarosafarm.com/p/recipes.html
*He also sells the creme fraiche https://organiccheffoods.com/ or you can find creme fraiche at specialty stores.
Mix the shredded cabbage, carrots and diced onions together in a large bowl. In a small mixing bowl stir the mayo, creme fraiche, coconut sugar if using, apple cider vinegar or lemon juice and sea salt and pepper until well blended. The exact amounts will depend on the amount of cabbage you have, how much dressing you like and personal taste on the seasonings. Some like it sweeter, some like it a little tart.
Just before serving toss the dressing well on the slaw. Or it can be made an hour or so ahead and chilled in the fridge until ready to serve.
