Caipirinha Baby Back Ribs
User Reviews
5
Caipirinha Baby Back Ribs
Description
The recipe involves marinating baby back ribs individually in a blend of cachaça or white rum, fresh lime juice, light brown sugar, chopped garlic, salt, black pepper, annatto powder for color, and fresh parsley. The marinade imparts a sweet, tangy, and slightly herbal flavor characteristic of the caipirinha cocktail elements.
Removing the membrane from the ribs before marinating is optional but helps achieve a more tender texture. After marinating for 8 to 12 hours, the ribs absorb the flavors deeply, making them juicy and vibrant in taste and appearance.
This preparation is suited for grilling or baking, making it a distinctive choice for a flavorful rib dish with influences from Brazilian-inspired ingredients.
Ingredients
- 1 tack baby back ribs 3.3 pounds or 1.5 kg, buy a stack with 10-14 ribs, stack
- ¾ cup cachaça or white rum
- 3 tablespoons lime juice fresh
- 2 teaspoons light brown sugar
- 6 cloves garlic chopped
- 1 tablespoon salt plus 1 teaspoon
- ¼ teaspoon black pepper ground
- 1½ tablespoons annatto powder used most for coloring foods and available at local supermarkets
- ¼ cup parsley roughly chopped, fresh
- ½ cup vegetable oil or a bit more if necessary
- 1 cup water
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.
User Reviews
Overall Rating
5
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