Caipirinha Baby Back Ribs

Name: Caipirinha Baby Back Ribs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 13 ribs
Ingredients: 1 stack stack baby back ribs; ¾ cup cachaça or white rum; 3 tablespoons fresh lime juice; 2 teaspoons light brown sugar; 6 cloves of garlic; 1 tablespoon plus 1 teaspoon salt; ¼ teaspoon ground black pepper; 1½ tablespoons anatto powder; ¼ cup fresh parsley; ½ cup vegetable oil; 1 cup water

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
13 ribs
Course
Dinner
Cuisine
Brazilian

Caipirinha Baby Back Ribs

Soren Pugh

Report

Tender and tasty caipirinha baby back ribs marinated with cachaça (or WHITE RUM), and then prepared on the stove top.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 stack stack baby back ribs 3.3 pounds or 1.5 kg, buy a stack with 10-14 ribs
¾ cup cachaça or white rum
3 tablespoons fresh lime juice
2 teaspoons light brown sugar
6 cloves of garlic chopped
1 tablespoon plus 1 teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons anatto powder used most for coloring foods and available at local supermarkets
¼ cup fresh parsley roughly chopped
½ cup vegetable oil or a bit more if necessary
1 cup water

Add to Shopping List

Instructions

OPTIONAL: Before marinating the caipirinha baby back ribs, place the full stack of ribs on a cutting board, turn the ribs over, and stick a butter knife right under that white membrane.
Wedge the butter knife in between membrane and meat/bone. Pull membrane off. This will make ribs even more tender but is optional since our ribs are not supposed to fall off the bones.
MAKE AHEAD (MARINADE): Cut the ribs individually (right over the meat in between each bone) and place them in a large bowl or rectangular pyrex dish, and set aside. In a blender, blend well the cachaça or white rum, lime juice, sugar, garlic, salt, pepper, annatto powder, and parsley until obtaining a smooth mixture. Pour this mixture over the ribs. Using your hands, mix ribs with the marinade to coat both sides of each rib. Cover bowl or pyrex with plastic or foil, and refrigerate for 8 to 12 hours (Inactive Time).
Drain the marinade from the ribs by simply shaking a bit and seting aside the marinade.
In a large (wide) pan, heat the oil over medium-high heat and brown the ribs evenly (do not overcrowd the pan). Transfer ribs to a plate and discard leftover oil. Then, add and mix water to the reserved marinade, place ribs back into the pan, and bring to a boil. Cover the pan, reduce heat to medium-low, and let cook for 20 minutes or until the ribs are tender and liquid has evaporated completely.
These caipirinha baby back ribs can be served hot (brushed with honey, if desired) along with any side of your choice , or with collard greens a la Mineira, yuca fries, and farofa.