Grilling is a popular method of cooking in Chile, where families often gather on weekends to enjoy simple but ample meals, often barbecues. St. Louis-style ribs are “squared off” or trimmed and have a flat, meaty shape. Ask your butcher to halve them—this creates more flavorful surface area. Baby back ribs can be substituted for the St. Louis-style ribs and don’t need halving. Multiply quantities as needed.
Ingredients
- 1 rack of St. Louis-style pork spareribs, halved crosswise, membrane removed
- 1/4 cup extra virgin olive oil
- 1/2 cup beer
- 4 garlic cloves
- 3 tablespoons red wine vinegar
- 2 tablespoons sweet or smoked paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano, preferably Mexican
- 1 teaspoon cayenne pepper
Directions
Step 1
Place the ribs in a nonreactive baking pan large enough to hold them. Combine the rest of the ingredients in a blender jar and blend until well combined. Pour over the ribs, turning to coat. Cover and refrigerate for 4 hours or overnight.
Step 2
Set up your grill for indirect grilling and heat
to medium (about 325°F). Drain the ribs and arrange them in a single layer on the grill grate. Cover the grill. After 45 minutes, check on the ribs and reposition them if needed. Close the lid and continue to cook for 1 to 1 1/2 hours, or until the meat has receded from the bones by about 1/2 inch and is tender. (A toothpick inserted between the bones should go in easily.)
Serves 2