Edit ModuleShow Tags

Grilled Ribs in a Mexican-Style Chile Marinade Recipe


Published:

Terry Brennan

If your usual favorite recipes for the grill that you were so excited to revisit a few months ago have become a bit tired, try spicing things up with these ribs by Bruce Aidells, author of the Complete Meat Cookbook, which are jazzed up with South-of-the-Border seasonings and accompanied by a citrus-tinged dipping sauce.

Pork ribs work well in this very spicy recipe (which appeared in Real Food), but you could also use boneless pork loin chops, suggests Aidells. (Use beef flank steak if you have time to marinate the meat overnight.) To turn your Mexican barbecue into a feast, think about adding chips and salsas, store-bought tamales or taquitos, fruit salads made with cucumber and flavored with a bit of lime and salt, and, of course, Margaritas and beer with lime!


Grilled Ribs in a Mexican-Style Chile Marinade Recipe

Serves 4-6

3 slabs of back ribs (about 5 pounds)

Mexican-Style Chile Marinade
2 tsp. grated lime zest
¼ c. chopped fresh cilantro
2 green onions, chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 c. freshly squeezed orange juice
¼ c. freshly squeezed lime juice
¼ c. soy sauce
1 tsp. dried oregano
1 tbsp. chili powder
1 tsp. ground cumin
½ tsp. ground coriander seed
2 tsp. sugar
2 tsp. minced garlic
1 tbsp. chopped canned chipotle chile in adobo
1/3 c. vegetable oil
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Dipping Sauce
½ c. reserved marinade
1 c. orange juice

To marinate ribs, put meat in a large zipper-lock bag. Combine all the marinade ingredients; remove ½ cup and reserve. Pour the rest over pork and seal bag. Marinate at room temperature for 2 hours or up to 30 hours in the refrigerator, turning the bag periodically to redistribute the marinade.

To grill-roast (a.k.a. indirect grilling) the ribs, light all the burners and preheat for 15 minutes (or set up a charcoal grill with coals banked on either side.) Shut off the middle section so there is no flame, leaving the heat on both sides. (If your grill only has two sections, then shut one off.) Remove ribs from marinade and shake off any excess. Place the ribs where there is no fire beneath them. Close the lid and adjust the heat to maintain a consistent temperature of 300°F to 350°F. Grill-roast for 1½ to 2 hours or until the meat begins to pull away from the bone. If meat hasn’t charred to your liking place over fire for a few moments to crisp. Remove from the grill, cover loosely with foil, and let rest for 15 minutes before cutting and serving.

While ribs are cooking, make the dipping sauce by bringing the reserved marinade and orange juice to a boil and reduce to a simmer for 3 minutes. Set aside.

Transfer the meat to a warm platter, cut into individual ribs, and serve with the sauce for dipping in individual bowls.


Nutrition info (per serving): CALORIES 808 (554 from fat); FAT 62g (sat. 11g); CHOL 220mg; SODIUM 1001mg; CARB 7g; FIBER 1g; PROTEIN 54g

Edit ModuleShow Tags

Related Articles

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal

Bites that guarantee that old summer feeling

Ice cream, coffee, and brandy—just because they make us happy

Angel Food Strawberry Shortcake Recipe

Driscoll's Angel Food Strawberry Shortcake Recipe

Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews Recipe

Whether you want to fit back into last summer’s shorts or are looking for a healthy salad idea, toss up this easy recipe that mixes in filling nuts with antioxidant-rich kale and a kick of spice

The Near-Death Experience of the Owner of Jake O'Connor's and McKinney Roe

From trouble golfing in Ireland to emergency heart surgery, Dermot Cowley is alive and recovering—but plans for a new restaurant are now on hold

Meet the Joy Makers

Meet the Joy Makers

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs
Edit ModuleShow Tags

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Consider the Humble Raspberry

Consider the Humble Raspberry

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags
Edit ModuleShow Tags