How To: Put a Cuban twist on classic BBQ pork ribs

Ribs are great on the grill, but skip out on the same ol' pork ribs this year, and add a little Cuban flavor to them for a surprisingly wonderful taste the whole family will be astonished by. These ribs, which are a merger of Cuban and American Country cuisines, are wonderful. The meat is so tender and flavorful. John Verlinden shares his technique for adding a flavorful rub, then roasting and grilling the ribs. Once you've had them, they'll become a fixture on your cookout menus.

INGREDIENTS:

Serves 4

* 1 rack (about 4 lbs) pork spare ribs

Rub Mixture

* 1 tbsp sugar
* 2 tsp salt
* 1 tsp garlic powder
* ½ tsp ground black pepper
* ½ tsp ground cumin
* ½ tsp chili powder
* 1/8 tsp cayenne pepper

Mojo Criollo

* 12 garlic cloves, peeled, finely chopped & crushed
* 1 tsp salt
* ½ tsp ground black pepper
* 1 cup extra virgin olive oil
* 1 cup naranja agria* (bitter orange juice)

John's BBQ Sauce

* ¼ cup olive oil
* 1 large green pepper, coarsely chopped
* 1 large onion, peeled & coarsely chopped
* 6 cloves garlic, peeled & minced
* 3 chipotle peppers in adobo sauce, chopped
* 2 (28-oz) cans tomato sauce
* 1 cup molasses
* 2 tbsp prepared mustard
* 1 tbsp red wine vinegar

Optional Seasonings

* 1 tsp salt
* 1 tsp ground black pepper
* ½ tsp ground cumin

* naranja agria, the juice from Seville oranges, can be found in Hispanic food stores or in the international foods aisle of many supermarkets. You can make a good substitute from equal parts orange juice and lime juice (½ cup sweet orange juice & ½ cup lime juice)