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)
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: BBQ
- Method: Grilled
- Cuisine: Chilean
- 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