Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
May 27, 2025
Remove the silver membrane from the back of the ribs (2 racks) and pat dry.
In a bowl, whisk together coconut milk (1 ½ cups), salt (2 Tbsp), pepper (1 Tbsp), paprika (1 Tbsp), brown sugar (2 Tbsp), onion powder (1 Tbsp), garlic powder (1 Tbsp), and cayenne (½ tsp).
Place ribs in a deep dish or sealable bag and pour marinade over.
Marinate in the refrigerator for at least 4 hours, ideally overnight.
Combine all spray ingredients in a spray bottle and let infuse for 30 minutes before using.
Shake well before each use.
Preheat grill to medium heat (275 °F to 300 °F) for indirect cooking.
Remove ribs from marinade and pat dry slightly (do not rinse).
Place ribs on the grill bone side down.
Cover and cook for 2½ hours, spraying with the vinegar mix every 30 minutes.
In the final 30 minutes, increase heat slightly and continue spraying to build up caramelization.
Brush with thickened coconut milk or reserved glaze for a glossy finish.
Once ribs are fully tender and lightly charred, let them rest for 10 minutes.
Slice between the bones.
Sprinkle with toasted coconut and chopped cilantro before serving.
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