Tuesday, September 7, 2010

Spicy Ribs

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!

Fresh Oregano

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
Printable Recipe

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.



  1. You certainly heated up the atmosphere there. My husband would love those ribs since he likes hot food. I, on the other hand, would take few of the heat off since my stomach is very sensitive.

  2. What time will you be serving? I love ribs and all that goes with them.

  3. We had ribs on Friday night - I wish I'd had the sauce recipe! I'll give it a try on the weekend when the Danish guests arrive - something different for them.

  4. I do love ribs! Hey, I tried a spicy Buffalo wind Fri night, my first ever. Made my lips numb for awhile!
    Your rib looks delicious!

  5. Great looking ribs! I love hot spicy food so must try this. It's nice that you didn't set Grandma on fire!

  6. Oooh, that sauce sounds great! I'll be making it for my hubby, who can't get enough hot food!

  7. Oh my gosh, those ribs look wonderful! We love hot and spicy around my house!

  8. Nothing is better grilled than ribs. Those look amazing!

  9. We grill all winter and even pull the gas grill under the cover of the porch in the cold months. Takes a little longer to heat and sometimes we can't even find the gas spigot under the snow!

    This recipe sounds wonderful!

  10. Those look over-the-top appetizing! ugh... trying to not snack before going to bed and now I want a plate full of ribs!!!

  11. Was the sauce vinegary? (Not sure how to spell it) - I love a vinegar taste in grilling sauces. I'd like to try them - probably too hot for Ken LOL, but I can just put some Sweet Baby Ray on some for him! We had ribs with Sweet Baby Ray the other night - good, but never as good as homemade!

  12. Pretty vinegary, Annie, you could definitely taste the vinegar. and I didn't find the chipotle's overwhelming.

    Thanks for the comments :)

  13. I love cooking with fresh herbs! Your dishes look amazing...and I just ate! ♥

  14. A whole can of chipotles and you didn't find the ribs too hot? I only use two when I make sweet potato gratin and that has a kick.

    Happy New Year Carol!

  15. Perfect! I have a rack of rib that needs to be cooked today! Thanks for the recipe..


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