Taos-Inspired Back Ribs
These New Mexican-flavored ribs feature flavors of the Orient, common in many Northeastern New Mexico kitchens, and ingredients found locally—cilantro, chipotle chiles and coriander seed. Serve with warm tortillas.
2 slabs pork back ribs, about 3 1/2 to 4 pounds total
6 garlic cloves, crushed
4 tablespoons grated fresh gingerroot
1/4 cup chopped cilantro
1 (14-ounce) jar hoisin sauce
1 (7-ounce) can chipotle chiles* in adobo sauce
2 tablespoons lime juice
1 tablespoon coarsely ground black pepper
- In bowl of food processor, process garlic, ginger, cilantro, hoisin, chiles and sauce, coriander, lime juice and pepper. Process until smooth, scraping sides of bowl as necessary.
- Prepare medium banked fire in covered grill, place ribs away from heat, cover grill and let ribs slowly roast for 1 1/2 hours.
- Remove grill cover and slather ribs with glaze on both sides; cover grill and roast for 15 to 20 minutes more, until ribs are nicely glazed.
Makes 4 servings.
*Chipotle chiles are smoked jalapeños and can be commonly found canned in adobo sauce. If chipotle chiles in adobo are not available, substitute about 10 dried chipotle chiles, stems removed, that have been rehydrated in hot water for 30 minutes and drained, plus 1/3 cup smoky barbecue sauce.
Recipe provided courtesy of National Pork Board.