These ribs are great served as a party appetizer, or a full meal with fries and a salad.
- 2 - 3 kilos of typical Tico cross cut ribs
- 1⁄2 cup dark sugar cane syrup (tapa de dulce)
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 cup water
- 1⁄2 cup Worcestershire sauce
- 1/3 cup soy sauce
- 4 tablespoons Dijon mustard
- 1/2 cup lime juice
Cut the strip of ribs between the bones so you have individual snack size pieces. Place them in a large vacuum seal bag. If you don't have a vacuum sealer, you can use a gallon size zip lock freezer bag. Set the meat aside.
Prepare the marinade:
Add all the remaining ingredients to a large measuring cup or bowl. Whisk the ingredients to blend thoroughly.
Pour all of the marinade over the meat in the bag. Seal the vacuum seal bag with the moist setting on your vacuum sealer. If you don't have a vacuum sealer, you can use the "water displacement" method to expel all the air from the bag. Seal the zip lock bag leaving just the width of a finger open on one corner. While holding the open corner of the bag, submerge the bag in a sink, or bowl full of water until it pushes all the air out and quickly close the open corner of the bag.
Place the bag in the refrigerator for 12 to 24 hours. Turn the bag over every few hours to make sure all the ribs are soaking up the marinade.