Grillin' With Guy Fieri and the National Pork Board
With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.
And to make sure your cookouts truly rock, the National Pork Board and Guy Fieri are also providing a grilling gift pack for one lucky SmokeInDaEye.com readers. To enter simply post a comment below and at 12pm ET on Friday, July 15 we'll select one comment at random to receive a package that includes:
• Guy’s new cookbook - Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It
• Four (4) big, bold BBQ sauces featured in Guy's BBQ Sampler Set
• $25 gift card to purchase pork at a local retailer
• The ultimate grilling tool set
• Digital thermometer
Cuban-Style Grilled Spare Ribs with Mojo Sauce
(Recipe courtesy of Guy Fieri on behalf of the National Pork Board)
8 pounds pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6 slabs
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 tablespoons fresh lime juice
3 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped chives
1 tablespoon honey
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.
Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.
Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil. Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill, add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil), about 1 hours.
Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust seasoning once more just before serving. Makes about 1 1/3 cups.
Return ribs to platter. Carefully unwrap ribs--the ribs will be very steamy and hot, so take care--and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and refrigerate for up to 4 hours.)
Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6 to 8 minutes.
Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to taste.
Prep: 30 minutes
Total time: 3 hours
Nutritional Information per Serving:
Calories: 670 Fat: 34g Saturated Fat: 9g
Cholesterol: 275mg Sodium: 1210mg Carbohydrates: 7g
Protein: 78g Fiber: 0g