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Peruvian food is new to us. We have a few favorite places to eat around us but we have barely cooked Peruvian food. We recently got a cookbook that focuses on Peru and after reading about some different sauces and chiles we decided to mix BBQ with Peruvian. There are a few ingredients that may be hard to find if you don't live in area near Hispanic supermarkets!  

Rib Marinade Recipe

- 1/2 cup Panca Chili Paste (this will come jarred and near the Peruvian ingredients in your supermarket) 

- 5 cloves Garlic

- 2 1/2 teaspoons Oregano

- 2 1/2 teaspoons Cumin 

- 1 teaspoon Salt

- 1 rack of Spare Ribs

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Mix marinade ingredients together. Put ribs in a container and pour marinade over them. Cover and refridgerate for 6 hours to overnight.

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After marinating the ribs start prepping your smoker. The temperature should be between 225 and 250 degrees throughout the smoke process. We only a small amount of wood chips to stay away from too smokey of a flavor. Put the ribs on and let cook for around 5 hours or until tender.

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In the meantime make a relish to go on top of the ribs when you serve. 

Rib Sauce

- 1/2 red onion, thinly sliced 

- limo chile, seeded, membrane removed and thinly sliced  

- 1 tablespoon chopped cilantro  

- juice of three limes

- Ice cubes  

- salt  

Soak the onions in iced water for five minutes to crisp them. Remove from bowl and drain. Add the chile, cilantro and lime juice to a bowl with the onion. 

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 When the ribs are tender and falling off the bone remove from the smoker. Garnish with the relish and Enjoy! 

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