Are you a rib lover? So am I! I always welcome the sight of them with a smile… and these succulent Caipirinha Baby Back Ribs (Costelinha de Porco na Caipirinha) are no exception!!! For those who may not know, caipirinha is Brazil’s national cocktail made from lime, sugar, and cachaça (a distilled beverage similar to white rum).
The preparation of our caipirinha baby back ribs is quite simple. Blend cachaça (or white rum if desired), lime juice, brown sugar, garlic cloves, a few seasonings, and fresh parsley in a kitchen blender and pour over the ribs. Marinate, and then cook on the stove top (first pan-searing to brown, and then simmering until tender and liquid evaporates). The result: One of the tenderest and tastiest ribs that you will ever experience.
This recipe took its inspiration from Costelinha de Porco à Mineira (“Fried” Baby Back Ribs) — a traditional dish from Minas Gerais in Southeastern Brazil. The difference here is the caipirinha ingredients! Cachaça, the main ingredient of caipirinha, has many more uses than than just as a base for the caipirinha drink in Brazil– it is also great for marinating meats, and for making pie crust and empanada dough flakier. It is available at large liquor stores in the U.S., but in a pinch white rum is a suitable substitute.
Enjoy our caipirinha baby back ribs… and get used to being asked to make them again and again! 🙂
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