Grilled Pork Ribs (Costillas de Cerdo a la Parilla)

Difficulty:
1/5

Argentinians know their way around barbecue. These ribs are marinated overnight, slow-baked in the oven, then finished with some high-heat grilling. Perfect served with grilled vegetables like corn, tomatoes, and whole jalapeños.

Serves 4 to 6

Ingredients

  • 3 pound rack of pork ribs (baby back) (1.4kg)
  • Drizzle of extra-virgin olive oil, for grilling the ribs

Marinade:

  • 4 green onions, thinly sliced
  • 3 to 4 cloves garlic, finely chopped
  • 1 canned chipotle, or more to taste
  • 1/2 cup (125 mL) orange juice
  • 1/4 cup (60 mL) vegetable oil
  • 2 tablespoons (30 mL) brown sugar
  • 2 tablespoons (30 mL) molasses
  • 2 tablespoons (30 mL) red wine vinegar
  • 2 teaspoons fresh thyme
  • 2 teaspoons (10 mL) dried oregano (or 2 tablespoons/30 mL freshly chopped oregano leaves)
  • 2 teaspoons (10 mL) smoked paprika
  • 2 teaspoons (10 mL) red chili powder
  • 1 teaspoon (5 mL) ground cumin
  • 1 tablespoon (15 mL) kosher salt
  • Pinch of black pepper

Directions

  1. Remove the silverskin (the transparent membrane) from the bony side of the rack by sliding a dull knife under the membrane to loosen it at one end, grabbing the end and then peeling it off. Use a paper towel if it’s slippery. Rinse the ribs and pat dry. Rub all over with salt and freshly ground pepper.
  2. Place all of the marinade ingredients into a blender or food processor and process until smooth. Taste it and adjust the ingredients and seasonings as desired. Reserve 1/2 cup (125 mL) for basting.
  3. Place the ribs in a shallow dish and cover with the marinade, rubbing it into both sides of the ribs with your hands. Cover with plastic wrap and refrigerate for at least 3 hours or ideally overnight.
  4. Preheat the oven to 250°F (120°C).
  5. Place the ribs and the marinade on a large piece of aluminum foil. Wrap tightly with more foil, making sure the foil is well sealed around the ribs. Place the foil packet on a baking sheet, and roast in the oven for 3 hours or until tender. Remove the ribs from the oven and let cool.
  6. Preheat the grill, one side to medium-high and the other to medium-low. Clean and oil the grill grates. Drizzle the ribs with olive oil to prevent sticking. Place the ribs onto the hotter part of the grill, and allow to smoke and char on one side for 4 minutes. Once a nice crust has formed, carefully flip and repeat for the other side. Move the ribs to the cooler part of the grill and cook for 5 minutes on each side, brushing them with the reserved marinade.
  7. Remove the ribs from the grill when nicely charred and crispy. Cover loosely with foil, and let rest for 5 minutes before serving.