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For Belizeans
Belizean culture is like no other,
 richly engaging and always just a bit cruffy.
Cruff·y: Noun
People of the country of Belize, no particular race or culture specified.
b: known for colorful vocabulary and unique individualism
c: extremely curious lot and opinionated, especially in matters not concerning them.
Events
Musicians
Cuisine

Events

Musicians

DI X Band

Featured Artist

Di X Band is a Punta Rock band that originated in Dangriga, “the culture capital of Belize”. It consists of six dedicated musicians who came together to create the most popular and creative Punta Rock band in Belize.

Cuisine

Featured Recipe | Sorrel glazed ribs

  Sorrel glazed ribs
Chef Sean kuylen

Sorrel Glazed Ribs

Chef Sean Kuylen

Directions

Combine pepper, seasoned salt, all purpose seasoning, onion powder, garlic powder, parsley and mojo liquid seasoning. Coat ribs with combined spices. Dissolve red recado in Worcestershire sauce and add Belikin Sorrel Stout to help dissolve. Pour over ribs in a large bowl making sure it is completely covered. Transfer ribs into a resealable plastic bag along with the remaining liquid seasoning. Refrigerate overnight.

Pre-Cooking and Grilling

Preheat oven to 325°F. Place ribs in baking pan and cover with remaining marinade. Cover with foil and bake for 2 1/2 hours. Preheat grill. Cut an onion in half and use it to lubricate the surface of the grill. Place precooked ribs on the grill and cook until both sides are brown.

If the pork ribs are not precooked, it will require 90 minutes on the grill or until internal temperature reaches 160°F. Meat should be cooked slowly and monitored continually as fat will tend to cause flames. Turn meat regularly. Do not allow any side to cook continuously for more than 5 minutes.

Once meat is done, brush with barbecue sauce and allow meat to rest to just above room temperature before serving.

 FLAVORS Of BElize Featuring BELIKIN