4
lb de costillas de puerco del lomo (no cortadas en piezas para servir)
1/2
taza de salsa de chipotle
1/4
taza de salsa de chile
2
cucharadas de mermelada de naranja
Southwestern Rub
1
cucharada de azúcar morena
1
cucharadita de chile en polvo
1
cucharadita de paprika
1/2
cucharadita de comino molido
1/2
cucharadita de sal sazonada
1/2
cucharadita de pimienta con ajo
1/4
cucharadita de jengibre molido en polvo (ground ginger)
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Instrucciones
1
Prepara la mezcla para untar estilo suroeste. Unta la mezcla sobre las costillas. Envuélvelas bien apretadas con envoltura de plástico y refrigéralas al menos 4 horas, pero no más de 12 horas.
2
Si usas una parrilla de carbón, coloca una charola para goteo directamente bajo el área del asador y acomoda el carbón alrededor del borde de la caldera. Calienta la parrilla de carbón o de gas para fuego indirecto. Tapa y asa las costillas sobre la charola (para goteo) o sobre un lado no caliente de la parrilla de gas, colocadas de 4 a 6 pulgadas del fuego medio, de 1 hora 30 minutos a 2 horas, volteándolas ocasionalmente, hasta que estén blandas
3
En un tazón hondo chico, mezcla la salsa, la salsa de chile y la mermelada. Unta la mezcla sobre las costillas, durante los últimos 10 o 15 minutos de asado. Calienta la mezcla de salsa restante hasta que hierva y revuelve 1 minuto. Corta las costillas en piezas del tamaño de una porción. Sírvelas con la mezcla de salsa.
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Consejos de expertos
consejo 1
Las costillas de puerco son las más tiernas y con menos grasa, pero puedes utilizar también costillas de puerco con poca carne. Planea cocinarlas en el mismo tiempo.
consejo 2
Acomoda estas costillas en un platón, rodeadas con ramitos de cilantro fresco y rebanadas de mitades de naranja.
consejo 3
Cuando la comida se cocina lejos de la fuente de calor, se le llama asado con “fuego indirecto”. Ésta es la mejor manera de cocinar alimentos grandes y de prolongada cocción, como estas costillas, porque el fuego indirecto no las cuece en exceso. Debido a que no hay fuego bajo la comida, hay menos probabilidad de que ésta se queme durante un tiempo de cocción prolongado.
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