Disclaimer: This recipe Chilean-style sparerib 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! 
Back to the Chilean-style spareribs… remember that this recipe requires marinating the meat for at least 2 hours, so you need to plan. This is a perfect recipe for the Summer because you don’t need to tend to the meat continuously. It’s a cut that allows you to relax while 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; we eat them with salads during the summer.
Visit our collection of Chilean recipes here.
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Chilean Costillar de Chancho Spareribs
Chilean seasoning for a summer classic.
- Total Time: 1 hour and 30 minutes
- Yield: 6
Ingredients
for the marinade,
- 2 tablespoons ají de color or sweet paprika
- 1 tablespoon ground pepper
- 1 teaspoon cumin
- 1 tablespoon dried Mexican oregano
- 5 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- warm water
for the grill,
- 1 St. Louis Style Spare Ribs rack (3– 4 pounds)
- salt
Instructions
- 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 a paper towel. Using a knife, remove the thin membrane from the back of the 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.
- Salt the ribs on both sides, place the ribs on indirect heat, and close the grill for 30 minutes.
- Open the grill. If edges or bones start 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 rest for 10 minutes.
- Cut and serve.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: BBQ
- Method: Grilled
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 450
- Sugar: 0.3 g
- Sodium: 146.7 mg
- Fat: 33.3 g
- Saturated Fat: 10.2 g
- Carbohydrates: 3.3 g
- Fiber: 1.4 g
- Protein: 36.1 g
Keywords: Chilean BBQ ribs, Chilean Costillar
These ribs are delicious!!! But I have one question: when do you add the salt – the salt is not included in the marinade but it is part of the ingredients – do you use it before grilling the ribs (I made mine in the oven at 350 because I did not have access to a grill and they works great)? Or did you add the salt after they are cooked? My guess is that you add before grilling/roasting – please confirm
★★★★★
Thanks for commenting. Yes, I like adding the salt right before cooking: grill or oven.
I’m so glad you enjoyed it.
I will amend the recipe.
They are spectacular, Pilar!
Will try them soon! Thanks for the recipe!