Chipotle Salsa Ribs

pounds pork loin back ribs (not cut into serving pieces)

1/2

cup chipotle salsa

1/4

cup chili sauce

tablespoons orange marmalade

Southwestern Rub

tablespoon packed brown sugar

teaspoon chili powder

teaspoon paprika

1/2

teaspoon ground cumin

1/2

teaspoon seasoned salt

1/2

teaspoon garlic pepper

1/4

teaspoon ground ginger

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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.

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.