- 1 ñame
- 1 cup vegetable oil
- 1 Tbsp. salt
- Onion powder
- 1 Tbsp. of thyme
- 1 Tbsp. of rosemary
- 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
- Peel and cut the ñame fries in sticks.
- 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.
- 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.
- 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.
- Wrap the ribs in aluminum foil and bake for 90 minutes at 350 degrees.
- 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.
*“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.