California Farm Barbecued Mild Pepper sauce Pork Ribs

Marinading fresh pork ribs in the most popular salsa from Costa Rica, called Lizano, a mild worchester/pepper sauce with granulated garlic and flaked seasalt. Our stores dont carry such a salsa, so I made my own. You can make this yourself in minutes.
Cooked slow and long with mesquite charcoal on the barbecue till the fire goes out, then brushed with maple syrup and baked half an hour in the oven before serving.
California Farm Barbecued Mild Pepper sauce Pork Ribs
Marinading fresh pork ribs in the most popular salsa from Costa Rica, called Lizano, a mild worchester/pepper sauce with granulated garlic and flaked seasalt. Our stores dont carry such a salsa, so I made my own. You can make this yourself in minutes.
Cooked slow and long with mesquite charcoal on the barbecue till the fire goes out, then brushed with maple syrup and baked half an hour in the oven before serving.
Cooking Instructions
- 1
Cut flat ribs in one pound sections, bring to room temperature, rub with lizano style pepper sauce, garlic and seasalt. Marinade while the mesquite charcoal in the barbecue heats up nice and even, about half an hour. Flat ribs are from the belly of the pig, more tender and meatier.
- 2
Make charcoal fire at far end of the barbecue, on top of the grill, regulate with air vent and air intake till even heat, top closed, takes about half an hour. Lay ribs meaty side up, away from the fire. Grill till fire dies down, about three hours.
- 3
Finish ribs inside oven. Brush with maple or cane syrup. Bake half an hour at 350 F degrees. Carve into individual ribs. Serve with cold apple sauce or fresh apple slices.
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