Usuba
Pork Ribs with Mexican Marinade
Juicy ribs with an aromatic marinade made from dried chili, orange juice, and spices. The dish is grilled and develops an appetizing dark crust. The marinade is infused in the refrigerator for several hours, which makes the meat tender and rich in flavor.
- Prep
- 480 min
- Cooking
- 70 min
- Total
- 550 min
- Standard serving
- 300.7 g
Ingredients
Total 12- Pork Ribs
250 g≈ 1.5 pcs - Oreganodried
0.293 g≈ 1/3 tsp - Chili pepperdried
13.3 g≈ 1.5 pcs - Cinnamonground
0.553 g - Cloveground
0.09 g - White Wine Vinegar
8.33 ml≈ 1.5 tsp - Orange juice
16.67 ml≈ 1 tbsp - Vegetable oil
4.17 ml≈ 3/4 tsp - Garlic
3.99 g≈ 1.5 clove - Parsley
1 g≈ 2/3 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Place the pork ribs in a deep baking pan or bowl. Remove the seeds and tough stems from the dried chili peppers, pour hot water over them and let sit for 8–10 minutes. Drain in a colander, pat dry and reserve approximately half a cup of the soaking water.
- 2
Step 2
In a food processor, mix the softened chili with oregano, cinnamon, cloves, vinegar, orange juice, vegetable oil, crushed garlic, parsley, salt and pepper. Add the reserved water and blend until smooth.
Pour the marinade over the ribs, cover with plastic wrap or a lid, and refrigerate for at least 4 hours or overnight.
- 3
Step 3
Preheat the grill. Remove the ribs from the marinade and grill on the grate for 30–35 minutes, turning occasionally, until a dark crust forms on both sides.
- 4
Step 4
Remove the ribs from the grill and let them cool for 15–20 minutes before serving.
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