Plato San Juan Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove the membrane from the back of the half-rack ribs if present. Pat ribs dry. Mix 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp ground cumin; rub evenly over both sides of the ribs. Wrap ribs tightly in foil and place on a rimmed baking sheet. Roast in oven for 2 to 2¼ hours until very tender (meat pulls back from bones).

Finish ribs on grill

When ribs are tender, remove foil and discard drippings. Preheat grill to medium-high (or set oven broiler). Mix the BBQ sauce with 1 tbs softened butter. Brush sauce mixture over both sides of ribs. Grill ribs 2–4 minutes per side, basting once more, until sauce is slightly caramelized and edges char lightly. Keep warm and loosely tent with foil.

Marinate shrimp

While ribs roast, combine 1 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 0.25 tsp chipotle powder (optional), 0.25 tsp smoked paprika, 0.25 tsp cumin, and a pinch of salt and pepper. Thread each jumbo shrimp onto a skewer (folding if necessary so they are brochette-style). Brush the marinade over all sides of the shrimp and let sit at room temperature 10–15 minutes (or refrigerate up to 30 minutes).

Grill shrimp

Preheat grill or grill pan to high heat and oil the grates. Grill shrimp skewers 1.5–2 minutes per side until opaque, firm and lightly charred—do not overcook. Brush any reserved marinade on once during grilling. Remove from heat and keep warm.

Cut avocados in half, remove pits and scoop flesh into a mixing bowl. Add 1 tbs lime juice, 2 tbs very finely diced red onion, 2 tbs chopped cilantro, 0.5 minced jalapeño (if using), 0.5 tsp kosher salt and 0.25 tsp black pepper. Mash with a fork to desired texture (slightly chunky is recommended). Taste and adjust salt or lime juice. Cover with plastic directly on surface to prevent browning until serving.

Combine 2 diced roma tomatoes, 0.25 cup diced onion, 2 tbs chopped cilantro, 0.5 minced jalapeño (if using), 1 tbs lime juice and 0.5 tsp kosher salt in a bowl. Stir and let rest 10 minutes to meld flavors. Adjust salt and lime to taste.

On a large warm plate, place the half-rack of ribs to one side and rest the four jumbo shrimp brochettes nearby. Spoon 3–4 tbs of guacamole next to the proteins and add 3–4 tbs of pico de gallo beside or on top of the guacamole as preferred. Garnish with fresh cilantro sprigs and lime wedges. Serve immediately while shrimp and ribs are hot.

Optional: Offer extra BBQ sauce, warm tortillas or rice and beans as accompaniments.