|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 84g||108%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|Total Sugars 12g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
"Pork ribs are soaked overnight in a full-flavored marinade. Peruvian jarred aji pance chile pepper paste with its tangy, fruity, mild heat makes the marinade delicious yet won't overwhelm the ribs with too much heat." —Diana Andrews
1 1/2 to 2 pound rack of pork ribs
Freshly ground black pepper
Store-bought mango glaze, optional
For the Marinade:
3 to 4 cloves garlic
4 medium scallions
1/4 cup vegetable oil, more for the grill
1/4 cup orange juice
2 tablespoons red wine vinegar
2 tablespoons dark brown sugar, or molasses
1 tablespoon aji panca chile pepper paste
1 tablespoon kosher salt
1 to 2 teaspoons chipotle chile powder
1 teaspoon cumin seed
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon freshly ground 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 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.
Position a rack in the center of the oven and preheat to 250 F. 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 rimmed baking sheet and roast in the oven for 3 hours. Remove ribs from oven and let cool.
Heat the grill to medium-high, 400 F to 475 F. Remove the foil from the ribs and discard. Oil the grill, place the ribs on the grill and cook until warmed through and charred to your liking, 6 to 9 minutes per side, brushing with some of the mango glaze, if using. 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 to 250 F for the ribs. Sear the ribs on each side directly over the coals, then place over indirect heat (temperature should not exceed 250 F). Cook ribs, basting occasionally with marinade, for 3 to 3 1/2 hours, or until ribs are very tender.
There's plenty to do ahead of time so that the grilling is quick and easy on the day you plan to serve the ribs:
- The marinade can be made 2 to 3 days in advance and stored covered in the refrigerator until ready to use.
- The ribs can be oven-cooked the day before grilling and refrigerated overnight. Bring the ribs to room temperature for about 1 hour before grilling.