End of summer vacation doesn't necessarily mean the end of grilling, the Griller has always been a good sport about grilling unless it's torrential rains or a blizzard. But it is a traditional weekend to go out and enjoy the last days of summer and grill up a storm. So we did. We did the usual marinated skirt steak for Miss Picky and Grandma. Chipotle Cherry Chicken wings for the big kid, and I really wanted baby backs. The Griller was out looking, none to be had. Everyone else must have had that same craving. So it was spare ribs for us. Found a really spicy recipe at epicurious that looked right up our alley. Grandma doesn't eat ribs, so I could use all the spice and not worry about setting Grandma on fire!
This sauce would be great on chicken wings, too! HOT, SPICY and Tangy! Highly recommended! They liked, I loved.
Chilean Country Ribs (Chipotle-Marinated Grilled Pork Ribs)
Source: Epicurious - April 2003, recipe by Norman Van Aken, New World Kitchen
adapted There's Always Thyme to Cook
3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs (I used spare ribs)
Freshly ground black pepper to taste
3 tablespoons honey (optional)
Season the ribs with salt and pepper. Put them in a large plastic resealable bag. Combine the honey, if you're using it, the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Pour half of the marinade over the ribs, zip the bag closed, and refrigerate overnight. Cover and refrigerate the remaining marinade.
You can pre-cook the ribs, covered, at 325 degrees F for about an hour and a half.
Prepare the grill to medium hot.
Remove the ribs from the bag, or the pan, shake off the excess marinade, and place on the grill. Grill for about 30 minutes, until they reach the proper temp, basting with the reserved marinade and turning them frequently so that they cook evenly. If you pre-cook them then grill for about 10 or 15 minutes.