Grilled Back Ribs in Smoky Chile Marinade

Fit for Company, Fit for a Crowd

Pork ribs work well in this spicy recipe, but you can also use boneless pork loin chops. Reserve some of the unused marinade to make a dipping sauce for additional flavor. The marinade is also ideal for skirt steak or flank steak for fajitas but be sure to marinate the beef overnight. It’s great with pork kebabs or pork tenderloins, too. If you use back ribs, the recipe makes a great hors d’oeuvre for parties; don’t forget to provide a bowl for bones.

Serves 6 as a main course, or 10 as an hors d’oeuvre

INGREDIENTS:

• 3 slabs back ribs (about 5 pounds total) or 2 slabs St. Louis–style spareribs (about 5 pounds total)
• 1 cup fresh orange juice

SMOKY CHILE MARINADE: 

• 1 habanero or other hot chile, stemmed, seeded, and chopped
• 2 teaspoons finely grated lime or lemon zest
• 2 scallions, finely chopped
• 1 cup fresh orange juice
• ¼ cup fresh lime juice
• ¼ cup soy sauce
• 1 teaspoon dried oregano (I use Mexican)
• 1 tablespoon New Mexico or ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons sugar
• 2 teaspoons minced garlic
• 1 tablespoon chopped chipotle chile in adobo (I use Herdez brand)
• ⅓ cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Marinade: Combine all the ingredients in a small bowl. Set aside ½ cup. Put the ribs in a large zipper-lock bag (you may have to fold them in half), pour over the remaining marinade, and seal the bag. Place in a large rectangular pan to catch leaks and marinate at room temperature for 2 hours, or up to 24 hours in the refrigerator, turning the bag from time to time to redistribute the marinade.
2. Set up a charcoal or gas grill. Remove the ribs from the marinade, shaking off the excess, and discard the marinade.
3. Follow the directions for grill-roasting. When the ribs are done, remove from the grill, cover with aluminum foil, and let rest for 15 minutes.
4. Meanwhile, bring the reserved ½ cup marinade and the orange juice to a boil, reduce the heat, and simmer for 3 minutes. Set the sauce aside.
5. Transfer the ribs to a warm platter, cut into individual ribs, and serve with the dipping sauce.

ALTERNATIVE CUTS:

• Regular spareribs, bone-in country-style ribs, or rib or blade end pork chops.

COOK’S NOTES:

• For a less spicy version, eliminate the habanero chile or replace it with finely chopped jalapeño chile.
• You can also roast the ribs indoors in the oven (see Cook’s Notes).