Cuban Style refers to the marinade/rub paste. I juiced enough Seville oranges to yield about 3 cups of juice. I made a paste of 10 -15 good size garlic cloves, salt and cumin. Trimmed a slab of spare ribs to get a St. Louis cut and removed membrane. The trimmings will be used for green chili stew. Used a hand held, fixed blade mandolin to thinly slice 1/2 of a large Vidallia onion. Rubbed some of the paste on the under side of the slab, sprinkled some adobo, cumin and onions on then folded the slab in half with the rub , onion and spice in the center. Placed the folded slab in a 2 gallon plastic bag, rubbed paste on one side, spread onions on and seasoned with adobo and cumin. Flipped the bag and repeated on other side. The slab was nicely snug and settled length-wise in the bottom of the bag. Then the juice is poured over and around the ribs, the air is squeezed out and the bag is sealed. Marinate in the fridge for 6-8 hours, turning over each hour. Remove from marinade (reserving marinade) pat dry and let come to room temp. Set grill up for indirect grilling with drip pan. Cook indirectly until done. The reserved marinade is brought to a boil in a sauce pan, then reduced to a simmer until thickened like a syrup. Use as a glaze during the last hour of cooking. These ribs are not smoked.
The rub and marinade are the same as I use for Cuban pork roast. Call this an experiment. New grill, new rib recipe.