Disclaimer: This is part of a sponsored collaboration with the National Pork Board. All opinions are 100% mine.
Summer is here with long days, and laid back afternoons… and you feel like BBQing. Thanks to the weather in Houston, we use our grill all year round, but during the Summer it’s a great option for recipes that traditionally are roasted in the oven, like these pork spare ribs. Using the oven in Houston during the Summer is a crime, the house gets warm and the air conditioning doesn’t stop running. But since the craving for spare ribs is stronger than anything, we make them on the grill!
Chilean barbeques always include pork: in pork chops, skewers, pulp and spare ribs. As you know, I really like pork: it’s juicy and convenient. And it’s so versatile, they are so many ways to make pork! The National Pork Board selected 8 recipes specially developed to grill every day this Summer. Visit Prende el Sabor and enjoy the fun videos starring Gloria (the talking grill), and do not miss the digital invitations, music, and recipes such as Pork, and Chorizo Burger with pineapple and Sriracha, Korean Pork chops style and many more suggestions for your BBQs. Really, all the inspiration you need.Back to the Chilean-style spareribs… remember that this recipe requires marinating the meat for at least 2 hours, so you need to plan ahead. This is a perfect recipe for the Summer because you don’t need to be continuously tending to the meat. It’s a cut that allows you to relax while it’s being cooked. Turn up the flavor! Remember that pork allows experimenting with marinades and being creative. This version with Chilean seasoning might be just what you were looking for.
In Chile, spare ribs are traditionally accompanied by spicy mashed potatoes, particularly during Winter; during the Summer we eat it with salads.
You may also be interested in the recipe: Pulled Pork Salad with Grilled Vegetables by PorkTeInspira. A healthy and delicious variation for the Summer.
Visit our collection of Chilean recipes here.
Chilean style Spareribs
for the marinade,
- 2 tablespoons ají de color or paprika
- 1 tablespoon ground pepper
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 5 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- warm water
for the grill,
- 1 pork spare rib (in the USA I recommend St. Louis Style Spare Ribs)
- Prepare the marinade, mix all ingredients except water in a bowl or blender. Process until smooth. Add warm water to obtain 1 cup of marinade.
- Wash the spare ribs and pat dry with paper towel. Using a knife, remove the thin membrane from back of ribs by slicing into it and pulling it off. Cut spare ribs in half so it is easier to manipulate, and for the marinade to penetrate the meat. Place in a pan and cover with the marinade, make sure that there is marinade on every surface of the ribs.
- Refrigerate covered for 2 hours or overnight.
- Preheat the grill to 160C or 325F, with indirect heat.
- Place the ribs on indirect heat, close the grill for 30 minutes.
- Open the grill. If edges or bones are starting to burn, place one piece on top of the other and keep cooking for 30-45 more minutes. Or until the meat falls apart from the bones and the pork reaches an inner temperature of 145-160F.
- Remove from the grill to a dish and allow to rest for 10 minutes.
- Cut and serve.