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Chilean Country Ribs
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Submitted by:
Chris |
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It Has Pork Ribs And Garlic, Chipotle Chiles In The Great Adobo Sauce. It Is Very Good. |
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INGREDIENTS:
- 3 whole , Garlic Cloves Roughly Chopped
- 1 whole , Jalapeno Stemmed, Seeded, And Roughly Chopped
- 4 whole , Scallions White And Green Parts, Chopped
- 1 can(s) , Chipotle Chiles In Adobo Sauce
- 3 tablespoon(s) , Fresh Oregano Roughly Chopped
- 1 tablespoon(s) , Kosher Salt
- 1 to taste , Kosher Salt
- 1 1/2 cup(s) , Red Wine Vinegar
- 1 cup(s) , Olive Oil
- 4 pound(s) , Country Pork Ribs
- 1 to taste , Black Pepper
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| Instructions: |
Combine 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. Transfer this marinade to a bowl.
Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
Prepare a medium-hot fire in a grill. Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.
• This simple recipe gets big flavor from chipotle chiles (jalapeños that have been smoked and canned in a spicy brown sauce). Van Aken is a huge fan of chipotles, calling them "a convenience chile" because they need no soaking or toasting and add earthy, smoky flavor to dishes. He likes to purée them and add a teaspoon to sauces, marinades, and even mayonnaise. |
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