Southwest Chile Barbecued Ribs Recipe

Recipe Category: Barbecue

Southwest Chile Barbecued Ribs Recipe


  • 2 sides pork baby bock ribs or your favorite ribs


  • 2 ancho chiles
  • 4 large vine-ripened tomatoes — seeded and chopped
  • 1 cup chopped mango flesh from about 2 mangoes
  • 1/4 cup chopped roosted red bell peppers bottled variety
  • 5 cloves garlic — finely minced
  • 1/4 cup minced ginger
  • 4 serrano chiles — finely minced,
  • including the seeds
  • 1 tablespoon grated and minced orange skin
  • 1 cup freshly squeezed orange juice
  • 1/2 cup wine vinegar
  • 1/4 cup thin soy sauce
  • 1/4 cup honey
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cloves


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the sauce, place the ancho chiles in a bowl and cover with boiling water.
  8. Place a small saucer on the chiles to submerge them.
  9. After 30 minutes, stem the chiles and wash away the seeds.
  10. Save 1/2 cup of the ancho water.
  11. Place the ancho chiles in a food processor fitted with a metal blade, add 1/2 cup ancho water and puree.
  12. Add all the remaining sauce ingredients and puree.
  13. Transfer to a 3-quart saucepan.
  14. Bring the sauce to a boil, and allow it to boil until the sauce reduces to 3 cups, about 20 minutes.
  15. Then allow the sauce to cool to room temperature.
  16. Coat the ribs evenly on both sides with half the sauce.
  17. Marinate the ribs, refrigerated, for at least 5 minutes, For more flavor marinate for up to 8 hours, Reserve the remaining sauce to serve as a sauce for the ribs.
  18. If using a gas barbecue, preheat it to medium (325F).
  19. If using charcoal or wood, prepare a fire.
  20. When the coals or wood are ash covered, push them to the outside of the grill.
  21. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  22. Place a rib rack on the cooking grate and add the ribs.
  23. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  24. Cover the grill.
  25. Regulate the heat so it remains at a medium temperature.
  26. Occasionally during cooking, baste the ribs with extra marinade.
  27. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with the marinade, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.

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