Lunch: Grilled Pork Ribs with Tamarind Recado

Recipe by Reed Hearon It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.

Ingredients

2 slabs baby back pork ribs (about 1 pound each)

Instructions

Rub ribs with chipotle rub and put in large sealable plastic bags or a shallow baking dish large enough to hold ribs in one layer. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
Add recado to ribs, turning them to coat well. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
Prepare grill.
Remove ribs from marinade, letting excess marinade drip off, and reserve excess marinade. Grill ribs, bone sides down, on an oiled rack set 5 to 6 inches over glowing coals, covered, until marinade sets and dries slightly, 10 to 15 minutes. Turn ribs and baste with some reserved marinade. Grill ribs, covered 10 minutes more. Grill ribs, uncovered, basting frequently with some reserved marinade, until crusty and browned on both sides, 10 to 20 minutes more. (Do not baste ribs with marinade during last 5 minutes of cooking.) Discard any unused marinade.
Cut meat into individual ribs and serve with salsa.

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