Spiced Pork Ribs with Guava Glaze and Orange-Habanero Mojo

By sheila1004

Recipe courtesy Bobby Flay, 2009

Prep Time: 35 min

Inactive Prep Time: 10 min

Cook Time: 2 hr 0 min

Level: Intermediate

Serves: 4 servings

Ingredients

• 4 tablespoons ground cumin
• 4 tablespoons ancho chile powder
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 racks pork ribs, 12 ribs each, excess fat trimmed
• Canola oil
• Steaming Liquid, recipe follows
• Guava Glaze, recipe follows
• Orange-Habanero Mojo, recipe follows

Preparation

Step 1

Directions
Pork Ribs:

Ingredients
4 tablespoons ground cumin
4 tablespoons ancho chile powder
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 racks pork ribs, 12 ribs each, excess fat trimmed
Canola oil
Steaming Liquid, recipe follows
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows

Mix together the cumin, ancho, salt and pepper in a small bowl.

Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes.

Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.

Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add
more soy and water to the pan).

Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.

Steaming Liquid:
1 cup soy sauce, plus more if needed
4 cups water, plus more if needed
3-inch piece fresh ginger, thinly sliced

Combine all ingredients in a heavy duty roasting pan.

Guava Glaze:
2 cups guava jelly
1/4 cup Dijon mustard
1/2 cup fresh orange juice
Salt and freshly ground black pepper
Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.

Orange-Habanero Mojo:
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
2 cups freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon lime zest
1/2 habanero chile
Salt and freshly ground black pepper
4 sprigs cilantro, leaves chopped
1 teaspoon ground cumin

Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.