We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Slow Barbecued Pork Ribs with Chilean Salad
Early Summer 2005
These can be slow cooked on the grill or cooked in the oven for 1 hour before grilling. Use back ribs for the most flavour. Chipotle peppers are available in cans sold as chipotle in adobo - the adobo sauce being a tomato-based, very spicy sauce that you can also include in many recipes. If this is unavailable then use 2 tbsp (25 mL) Asian chili sauce.
Serves 6
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) fresh oregano
¼ cup (50 mL) orange juice
¼ cup (50 mL) lime juice
1 tsp (5 mL) honey
1 cup (250 mL) chopped red onion
1 tsp (5 mL) chopped chipotle pepper
1 tbsp (15 mL) adobo sauce
¼ cup (50 mL) vegetable oil
3 lb (1.5 kg) pork back ribs
Salt
1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper and adobo sauce and vegetable oil in a bowl. Cut each rack in half. Place ribs in baking dish and pour over marinade. Marinate for 4 hours or overnight in refrigerator. Turn ribs several times if possible.
2. Preheat oven to 300ºF (150ºC).
3. Season meat with salt and place meat and marinade in a roasting pan. Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element. Remove ribs from pan and place on turned-off side. Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad (recipe follows).
Serves 6
Chilean Salad
3 cups (750 mL) sliced tomatoes
1 cup (250 mL) finely sliced sweet or red onions
Salt and freshly ground pepper
3 tbsp (45 mL) olive oil
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) chopped coriander leaves
1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad. Sprinkle coriander leaves on top.
Serves 6
