Ñame Fries:

• 1 ñame
• 1 cup vegetable oil
• water
• 1 Tbsp. salt
• Onion powder
• 1 Tbsp. of thyme
• 1 Tbsp. of rosemary

Ribs:

• 1 rack of BBQ ribs
• 2 Tbsp. onion powder
• 2 Tbsp. garlic powder
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 1 bunch chopped cilantro
• 2 cups orange juice
• 2 Tbsp. smoked paprika
• 1 Tbsp. turmeric
• Aluminum foil

Ñame Fries:

1. Peel and cut the ñame fries in sticks.
2. Put the ñame sticks in a bowl, cover with cold water, and add a tbsp. of salt, thyme and rosemary. Reserve in the fridge for 24 hours.
3. Remove from the water, dry with a paper towel, and deep fry at medium temperature until golden. Remove and toss with salt and onion powder.

Ribs:

1. Blend the onion powder, garlic powder, salt, pepper, cilantro, orange juice, paprika and turmeric. Reserve a quarter cup and use the rest to marinate the ribs. Reserve in the fridge for 24 hours.
2. Wrap the ribs in aluminum foil and bake for 90 minutes at 350 degrees.
3. In the same tray where baked, open the top of the aluminum foil cover with the reserved sauce and cook for another 5 minutes at 500 degrees.

Chef’s Note:

*“Braising” is one of my favorite cooking methods and can be applied to this recipe. To braise, slowly cook the meat in liquid in a covered oven tray for an extended time.

Enjoy the taste of Homegrown! If you tried this recipe, let us know by sharing a photo or video of your finished product on Instagram or Facebook and tagging us @JCTropicals.