South American Spare Ribs
This is hands down one of the best rib marinades we have ever tried. It contains no sugar so it doesn't burn on the grill and is quick and easy to make using fresh, healthy ingredients...
Ingredients:
3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 spring onions, white and green parts, chopped
1 tablespoon chopped fresh red chillies (or a tablespoon of red chilli paste) feel free to add a little more if you like things spicy!
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt or rock salt, plus more to taste
1 1/2 cups Acetum red wine vinegar
1 cup Gaea extra virgin olive oil
2kgs pork spare ribs
Freshly ground black pepper to taste
Method:
Combine the garlic, jalapeño, spring onions, chillies, oregano, and salt in a food processor or a mortar and pestle and mix until relatively smooth. While the processor is running or as you continue to mix in the mortar and pestle, gradually pour in the vinegar and then the olive oil. Once mixed transfer this marinade to a bowl.
Lightly season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight or for a minimum of 2 hours. Cover and refrigerate the remaining marinade.
Prepare a medium-hot fire in a grill, ideally on a charcoal BBQ, however a gas BBQ provides a very tasty result also. Remove the ribs from the bag, shake off the excess marinade, and place on the grill bone side down. Grill for 15 to 20 minutes, basting with the reserved marinade ensuring you flip them regularly so that they cook evenly. Serve. Enjoy!
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Acetum Red Wine Vinegar 500ml
Gaea Kritsa Extra Virgin Olive Oil 1.5L
