|Nutritional Guidelines (per serving)|
Pork ribs are a popular addition to the South American grill. They are prepared many different ways in South America, unlike beef ribs (which are normally seasoned with salt only and grilled in the traditional Argentinian style - directly on a hot grill or on a spit over an open fire). Pork ribs benefit from longer, slower cooking, with marinades and glazes. Citrus and chile peppers are commonly used for seasoning pork.
You can cook these ribs entirely on the grill, using indirect heat, if you have time to hang out near the grill for several hours, maintaining the temperature and checking on the ribs. (Add some wood chips for extra flavor). Or you can roast them at a low temperature in the oven ahead of time, then finish them on the grill to get that essential smoky flavor. Marinate the ribs overnight if possible.
- 1 1/2 - 2-pound rack of pork ribs
- For the Marinade:
- 3-4 cloves garlic
- 1 tablespoon kosher salt
- 1 teaspoon cumin seed
- 1 teaspoon dried oregano (or 2 tablespoon fresh leaves)
- 1 teaspoon smoked paprika
- 1-2 teaspoons chipotle chile powder
- 4 scallions
- 2 tablespoons dark brown sugar (or molasses)
- 1 tablespoon aji pance chile pepper paste
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon black pepper
Prepare the ribs: Remove the membrane from the bony side of the rack of ribs: Slide a dull knife under the membrane and use the knife to loosen the membrane from the ribs, then peel away the membrane. Rinse the ribs and pat dry. Rub all over with coarse salt and freshly ground pepper.
Prepare the marinade: Peel the garlic and coarsely chop. Chop white and green parts of the scallions. Place all of the marinade ingredients in a blender or food processor and process until smooth and well blended.
Place the ribs in a shallow dish and cover with the marinade, rubbing the marinade into both sides of the ribs with your fingers. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
Preheat the oven to 250 degrees. Place the ribs on a large piece of aluminum foil. Add the marinade and wrap tightly with more foil, making sure foil is well sealed around the ribs. Place foil packet on a baking sheet and roast in the oven for 3 hours. Remove ribs from oven and let cool.
Heat the grill to medium-high, moving the charcoal to one side in order to create an area where the ribs can cook over indirect heat. Place the ribs directly over the coals to sear each side, then move them to the cooler part of the grill (around 250 degrees F) and cook for 5-6 minutes on each side, brushing them with marinade or with optional mango glaze. Remove from heat and serve warm.
To cook ribs on the grill only: Prepare the grill: light the charcoal then move charcoal to one side of the grill, creating an area with lower temperature - around 225-250 degrees Fahrenheit for the ribs. Sear the ribs on each side directly over the coals, then place over indirect heat (temperature should not exceed 250 degrees). Cook ribs, basting occasionally with marinade, for 3 - 3 1/2 hours, or until ribs reach an internal temperature of 160 degrees.