- Preheat oven to 325 F. Tear 4, 18-inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, into 2, half-rack portions. Pat ribs dry with paper towel. Lightly oil and grease the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Combine paprika, chili powder, cumin and oregano in a small bowl. Sprinkle and rub ribs with this mixture, and then season with salt and pepper. Seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 90 to 100 minutes, or until very tender.
- While ribs bake, make slaw by combining vinegar, 2 Tbsp vegetable oil, honey, mustard and hot pepper sauce in a salad bowl. Add the chayote squash, cabbage, bell pepper and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate slaw until needed.
- When ribs have done baking, preheat a barbecue to medium-high (see Options). Remove ribs from the foil and grill them 3 to 5 minutes on either side, until nicely charred. Lower the heat to medium-low. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook a few minutes more. Serve ribs with the slaw.
Note: I medium to large chayote squash should yield the sliced amount needed here. Chayote is a summer squash sometimes called a vegetable pear because of its similar shape, size and texture. It can be eaten raw, sliced and used in a salad, or diced and added to salsa. It can also be cooked as you would other summer squashes, such as zucchini, by methods such as sautéing, grilling and roasting. Chayote can also be cubed and added to stews and soup.
Options: If you don’t have a barbecue, once baked, remove ribs from the foil and set on a parchment paper-lined baking sheet. Brush ribs with barbecue sauce, to taste. Put ribs back in the oven and bake, uncovered, 10 to 15 minutes more, or until nicely glazed.
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Directions
- Preheat oven to 325 F. Tear 4, 18-inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, into 2, half-rack portions. Pat ribs dry with paper towel. Lightly oil and grease the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Combine paprika, chili powder, cumin and oregano in a small bowl. Sprinkle and rub ribs with this mixture, and then season with salt and pepper. Seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 90 to 100 minutes, or until very tender.
- While ribs bake, make slaw by combining vinegar, 2 Tbsp vegetable oil, honey, mustard and hot pepper sauce in a salad bowl. Add the chayote squash, cabbage, bell pepper and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate slaw until needed.
- When ribs have done baking, preheat a barbecue to medium-high (see Options). Remove ribs from the foil and grill them 3 to 5 minutes on either side, until nicely charred. Lower the heat to medium-low. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook a few minutes more. Serve ribs with the slaw.
Note: I medium to large chayote squash should yield the sliced amount needed here. Chayote is a summer squash sometimes called a vegetable pear because of its similar shape, size and texture. It can be eaten raw, sliced and used in a salad, or diced and added to salsa. It can also be cooked as you would other summer squashes, such as zucchini, by methods such as sautéing, grilling and roasting. Chayote can also be cubed and added to stews and soup.
Options: If you don’t have a barbecue, once baked, remove ribs from the foil and set on a parchment paper-lined baking sheet. Brush ribs with barbecue sauce, to taste. Put ribs back in the oven and bake, uncovered, 10 to 15 minutes more, or until nicely glazed.