Cuban Dry Rub Ribs

How we make it.

2 racks baby back ribs (about 25 ribs)
2 tablespoons Tony Chachere's Creole Seasoning
1 teaspoon garlic salt

Marinade

8 tablespoons (1 stick) butter, melted
1/4 cup lemon juice
1/4 cup Worcestershire
1/4 cup apple cider vinegar
1/4 cup light olive oil
1/4 cup Grandma's Molasses

Cut each rack in half to make four smaller racks of ribs. Take the largest boiling pot you've got and place the ribs inside. (You may need two big pots). Cover the ribs with water. Yes, water. Stay with me. Put the pot on high heat until water comes to a boil. Boil for 5 minutes and then lower heat to a simmer and cook for 35 more minutes. 

In the meantime, make the marinade. 

In a medium saucepan melt a stick of butter until just melted. Add lemon juice, Worcestershire, apple cider vinegar, olive oil and molasses, whisking to combine. Set aside to cool.

After the ribs have cooked for 40 minutes total, remove them from the water and place them on a sheet pan. While still hot, sprinkle dry rub mixture heavily on both sides of each rack. Rub it in if you like. Set aside to cool enough that they won't melt your plastic bag. I have done that and its bad.

Place each rack, two pieces in each, into two-gallon zip lock bags. Pour over the cooled marinade, squeeze out the air and refrigerate overnight, or at least for 8 hours. When ready to grill, remove the ribs from the fridge 30 minutes ahead and grill for 5-7 minutes a side to warm through and char the outside. Put on the table and watch 'em disappear.

Why we make it.

These ribs are technically historically called Iliana's Cuban Dry Rub Ribs, but I don't know who Iliana is so her name snuck out the title over the years. I know she was Cuban. I believe she was a friend of the friend who introduced us to these ribs one lake weekend in the late 90's. Allegedly she existed, and these were her ribs. They're ours now. Decades of birthday dinners have made it so. Everything about the method of this Foster family favorite is a headscratcher, so you'll have to take my word for it and taste them before you turn up your nose. Supposedly Cuban yet begun with Tony Chachere's. Boiled on the stove top before dry rubbed and wet marinaded. Then grilled for just 10 minutes before serving. How many times did you just gasp? These are not your smoke ring fall-off-the-bone variety ribs, but I swear you'll love them better. They're bursting with flavor, easy to grill for company and reheat beautifully. That's why we make them!