Grilled country-style pork ribs marinated in a smoky adobo sauce. Grilled on indirect heat for a no-fuss recipe that yields a tender rib every time!
This recipe for Costillas Adobadas has been in my family for as long as I can remember. My family's version of Costillas Adobadas was always prepared in the oven and not on the grill. It is still delicious and I prepare it often. My ribs of choice are pork country-style ribs. They are meaty and you can find them with or without the bone. I prefer a bone on ribs for a more tender and flavorful rib. Cooking indirectly on an outdoor grill is fairly easy. It does take more time, but it's always worth the wait!
5 dried chile guajillo peppers stems and seeds removed
2-4 dried chile de arbol remove stems only, if any
Remove the stems and seeds from guajillo peppers and tear into large pieces. Remove stems from chile de arbol, if any. Transfer chiles, 1/4 onion and garlic to a sauce pan. Cover with water and bring to a boil. Reduce to a simmer and cook for 7-10 minutes. Remove from heat and let sit for 20 minutes.
Using tongs or a slotted spoon, transfer ingredients to the blender. Add vinegar, 2/3 cup of cooking water, oregano, cumin, pepper, clove and salt to taste. You really want to season the adobo well. Blend on high until very smooth. Strain through a wire-mesh strainer into a bowl. Set aside until completely cooled.
When ready, season the ribs lightly and on both sides with salt and fresh cracked pepper. Cover ribs with half of the adobo and coat ribs evenly. Cover with plastic wrap or transfer to plastic storage bag. Marinate in refrigerator for 2 hours.
Remove ribs from refrigerator 25-30 minutes before cooking. Take out and season again with a little more fresh cracked pepper.
Prepare grill for indirect cooking. Temperature of grill should be at least 325 degrees. Brush grates with oil and place ribs on the indirect side. Close lid and cook for 60 minutes. Place ribs in heavy foil paper and wrap tightly. Place back onto the indirect heat side and continue cooking for another 45-60 minutes or until ribs are fork tender and easy to pull apart.
Remove ribs from heat and let rest for 20-30 minutes. At this time, grill spring onions, serranos and lime halves for a few minutes. Turn as needed. Serve with warm tortillas and salsa.
This recipe for adobo is enough to marinade up to 4 pounds of country-style ribs. If you like a saucier rib, once you place the ribs in the heavy foil paper, pour in the remaining adobo sauce. Seal tightly and continue grilling as directed.