Directions:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1130.51 Kcal (4733 kJ) | ||
| Calories from fat | 925.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.84g | 158% | |
|---|---|---|---|
| Cholesterol | 229.77mg | 77% | |
| Sodium | 356.38mg | 15% | |
| Potassium | 675.42mg | 14% | |
| Total Carbs | 4.25g | 1% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 48.63g | 97% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 6.6mg | 37% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 341.58 Kcal (1430 kJ) | ||
| Calories from fat | 279.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.07g | 158% | |
|---|---|---|---|
| Cholesterol | 69.42mg | 77% | |
| Sodium | 107.68mg | 15% | |
| Potassium | 204.07mg | 14% | |
| Total Carbs | 1.28g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 14.69g | 97% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2mg | 37% | |
| Calcium | 13.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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