Serving
Click to Enlarge

Grilled Country Ribs
Chile

Serves
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/2 hr  
Yes
Intensely flavorful, moist and tender grilled marinated country ribs - without the usual sugary goop dripping from it. Naturally, the recipe has been adapted slightly, since the chilis commonly used in Chile are not available in North America.





4
------
1
4
7
3
2
1-1/2
1
------
tt
tt
#
---


oz
T
t
c
c
---

Country Ribs (1)
-- Marinade
Chili Jalapeno
Scallions
can Chipotle Adobo (2)
Oregano, fresh
Salt
Wine Vinegar, red
Olive Oil, pure
---------
Salt
Pepper
Prep   -   (8 hrs + (25 min work))
  1. Remove excess fat from COUNTRY RIBS. Season to taste with Salt & Pepper.
  2. Chop coarse all solid Marinade items and run in a Food Processor until chopped quite fine. With the processor running, stream in Vinegar, then Olive Oil.
  3. Pack Ribs in a poly bag and pour in 2 cups of Marinade. Seal and refrigerate overnight. Seal and refrigerate the remaining marinade for basting.
Run
  1. Get the grill going. It should be clean and quite hot.
  2. Remove the Ribs from the marinade and shake off excess. Place them on the grill and grill for 15 to 20 minutes turning frequently and basting with the reserved marinade (see above).
  3. Best Serve hot, but still excellent at room temperature,
NOTES:
  1. Country Style Ribs:   These are generally sold cut into thick strips which may be boneless and/or bone-in (the bones will be odd shapes and random). The weight given here is for bone-in and before removing excess fat..
  2. Chipotle in Adobo:   This can be found in the Mexican section of just about any grocery store in 7-oz and/or 12-oz cans. It is smoked jalapenos in a thick tomato sauce. .
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
amm_pigribg1 120721 nwk   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.