Yum yum yum. It's no secret that Mr. Foodie and I like it hot. Get your minds out of the gutter. We love spicy stuff - and I love how different cultures have different kinds of spicy.
***DISCLOSURE!!!THE MEAT NEEDS TO MARINATE OVERNIGHT***
There. I hate when I read a recipe, realize I have everything on hand to make it, get super jazzed up about how great it sounds...and then I get to the end of the recipe and find out I can't make it that night because it requires sitting overnight. You're welcome.
These ribs were phenomenal. The marinade would be fantastic on chops, bone-in chicken breasts, flank steak, or as here - country style ribs. The recipe is based loosely on a recipe I found on epicurious.com.
1 3.5 oz can chipotle chiles in adobo sauce
1/2 jalapeno, seeded
4 cloves garlic
Generous pinch of dried oregano, or one tablespoon fresh
3/4 c. red wine vinegar
1/2 c. olive oil
Combine chipotles and sauce, jalapeno, onion, garlic and oregano in food processor and pulse to chop.
With food processor running, drizzle in vinegar, then oil. Season to taste with salt and pepper.
Reserve about 1/2-3/4 cup marinade for basting during grilling. Pour remaining marinade over your meat and refrigerate, covered, overnight.
Grill as usual, basting frequently. For country ribs, grill for a total of 20 minutes, flipping every 2-3 minutes and basting at each flip. Watch the grill - the marinade has a tendency to catch fire!
I served this with black beans and a mixed salad with avocado and red wine vinaigrette. We had white wine open, but I think a zinfandel or other juicy red would have been much better.
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