Miami - June 15, 2007

Hip Pop Hooray

A Father’s Day Recipe

Engine grease is his idea of cologne. He knows how to use a miter saw. And he always (always) orders a dish that requires gnawing. Chew on this Father’s Day recipe from Ola Restaurant’s chef Douglas Rodriguez. He’s one cool dad and a certified manly man. Just like someone else you know.

Guava-Glazed Barbecued Ribs

Marinade:
½ onion, cut into ½-inch dice
2 tbsp. chopped fresh cilantro 
2 tbsp. chopped fresh oregano 
1 tsp. ground cumin
1 tsp. pepper
½ cup red wine vinegar
6 cloves garlic, minced
Salt to taste
2 bay leaves
½ cup water
4 racks pork baby back ribs

Guava Barbecue Sauce:
1 can (9 oz.) guava marmalade
2 tbsp. tomato paste
2 tbsp. dark corn syrup
2 tbsp. molasses
3 tbsp. distilled white vinegar
1 tsp. Colman’s mustard powder
1 tsp. ground cumin
1 tsp. minced onion
1 tsp. minced garlic
¼ cup dry sherry

1. To prepare the marinade, place onion, cilantro, oregano, cumin, pepper, vinegar, garlic, and salt in a food processor or blender and puree until smooth. Transfer to a mixing bowl, add the bay leaves, and stir in the water until incorporated. Add the ribs to the bowl, turning them to completely coat. Cover and marinate in the refrigerator overnight, turning the ribs occasionally.

2. Combine all the barbecue sauce ingredients in a saucepan and bring to a simmer over medium heat. Reduce heat and simmer for two hours. Turn off heat and let cool.

3. Preheat oven to 550º.

4. Transfer ribs and marinade to a roasting pan and bake in the oven for twenty minutes. Remove ribs from marinade, discard marinade, and let ribs cool to room temperature. Make incisions down the side of each bone, taking care not to cut all the way through.

5. Prepare the grill.

6. Brush ribs with guava barbecue sauce and grill or return ribs to the oven for ten minutes. Turn the racks over frequently and baste with more of the sauce.

7. Serve dad first.