LA CAJA CHINA PORK RIBS
Perfectly cooked delicious slab of pork ribs, tender and juicy on the inside, with a sticky, crusty glaze, or a sweet dry rub on the outside.
25
min
prep
2.5
hours
cook
INGREDIENTS
Serving Size
2 servings per lb
Per rack of ribs
1 cup sour orange juice **
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
STEPS
- Apply the La Caja China Cuban Style Mojo Marinating Sauce and La Caja China Cuban Style Adobo Criollo dry rub to the meat.
- Place Ribs on one of the meat rack bone side up.
- Place meat rack with Ribs inside the box.
- Cover box with the ash pan and charcoal grid.
-
Add charcoal to the roasting box
10 lbs. of charcoal for the Weekender
16 lbs. of charcoal for Model#1 Box
18 lbs. of charcoal for Model#2 Box. - Once lit (20-25 minutes), spread the charcoal evenly over the charcoal grid.
- Cooking time starts right now.
-
After 1 hour (1st hour) open the box flip the Ribs over, close the box and charcoal depending on the box. If cooking large ribs connect the wired thermometer probe in the meat.
5 lbs. of charcoal for the Weekender
8 lbs. of charcoal for Model#1 Box
9 lbs. of charcoal for Model#2 Box.
IMPORTANT: Do not open the box until you reach the desired temperature. -
Do not add any more charcoal; continue cooking the meat until you reach the desired temperature reading on the meat thermometer.
Fresh Pork: Medium 160, Well Done 170