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Chipotle Salsa Ribs
Prep 10min
Total6hr10min
Ingredients11
Servings6
Ingredients
4pounds pork loin back ribs (not cut into serving pieces)
1/2cup chipotle salsa
1/4cup chili sauce
2tablespoons orange marmalade
Southwestern Rub
1tablespoon packed brown sugar
1teaspoon chili powder
1teaspoon paprika
1/2teaspoon ground cumin
1/2teaspoon seasoned salt
1/2teaspoon garlic pepper
1/4teaspoon ground ginger
Directions
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1
Make Southwestern Rub. Rub mixture over ribs. Wrap tightly in plastic wrap and refrigerate at least 4 hours but no longer than 12 hours.
2
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Cover and grill ribs over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally, until tender.
3
Mix salsa, chili sauce and marmalade in small bowl. Brush over ribs during last 10 to 15 minutes of grilling. Heat remaining salsa mixture to boiling; boil and stir 1 minute. Cut ribs into serving-size pieces. Serve salsa mixture with ribs.
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Pork loin back ribs are the leanest and most tender ribs, but you also could use pork spareribs. Plan on cooking them for the same amount of time.
Arrange these robust ribs on a platter surrounded with sprigs of fresh cilantro and halved orange slices.
When food is cooked away from the heat source, it’s called “indirect-heat” grilling. This is the best way to cook large and long-cooking foods, such as these ribs, because the indirect heat won’t overcook the food. Because there’s no fire under the food, there’s also less chance of burning during the longer cooking time.
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