I love the food of South Florida with the Cuban and island influences and flavors. We start with the rub: cumin, coriander, allspice, oregano, garlic, and onion. Then we slow cook the ribs in the oven. Then the BBQ sauce of my creation. In Cuba or south Florida, I would be bring out the sour orange, but I live in Stafford, Virginia; we don’t have those, so I used Meyer lemons. I added ketchup, molasses, vinegar, and some spices. The combination of all of these items means ribs like old Havana. I hope you like it.

1 rack of ribs from Hidden Creek Farm
1/4 cup apple cider vinegar
Rub:
1/4 cup yellow mustard
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder from Poppi’s chili powder
Glaze:
1/4 cup molasses
1/2 cup ketchup
1/4 cup white vinegar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 cup Meyer lemon juice

Preheat oven to 290.

In a bowl mix coriander, cumin, allspice, oregano, salt, pepper, and chili powder.

Remove skin and excess fat from ribs.

Add mustard to both sides and coat evenly.

Sprinkle with rub on both sides of ribs evenly.

Generously spray a broiling pan with cooking spray and line the bottom with foil. Place ribs on pan.

Cook for one hour. Add 1/2 of apple cider vinegar to the bottom of the pan.

In a sauce pan, add the molasses, white vinegar, black pepper, cayenne pepper, and Meyer lemon juice. Cook on low for 30 minutes until sauce reduces by 1/3 and starts to thicken.

Continue to cook ribs for the second hour, then add remaining apple cider vinegar to bottom of the pan.

Cook ribs for an additional 20 minutes; brush on BBQ sauce and do that every 10 minutes until bones turn when using tongs. About 30 minutes.

Serve with cauliflower rice and black beans. (Recipe coming later this week.)