Chilean Country-Style Ribs

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30 minutes

30-40 minutes


    • 2
      Canadian Pork Ribs Country Style
    • 6
      green onions
    • 1 Tbsp
      15 mL
      chopped garlic
    • 1
      jalapeno pepper, seeded and chopped finely
    • 7 oz
      210 mL
      can chipotle peppers in sauce
    • 1/4 cup
      50 mL
      chopped fresh oregano (or 2 Tbsp/25 mL dried)
    • 1 Tbsp
      15 mL
      coarse salt
    • 2 tsp
      10 mL
      coarse black pepper
    • 1/2 cup
      125 mL
      red wine vinegar
    • 1/2 cup
      125 mL
      canola oil


Trim visible fat from pork. Combine green onions, garlic, jalapeno pepper, chipotles (with sauce), oregano, salt, and pepper in a food processor. Pulse to a paste. Gradually add vinegar, then the oil. Reserve 1 cup/250 mL for basting. Place ribs in a glass or ceramic container and cover with remaining marinade. Cover and refrigerate for at least 12 hours. Preheat barbecue on high; reduce heat to medium. Remove excess marinade from meat. Place ribs on lightly oiled grill. Close barbecue cover and grill for about 30 minutes, or until ribs are cooked to an internal temperature of 160°F (71°C). Turn frequently, basting with reserved marinade. Or roast in the oven at at 350°F (180°C), basting frequently with reserved marinade to an internal temperature of 160°F (71°C). Carve between rib bones and serve with a crisp green salad and baked sweet potatoes.

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