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Grilled Pork Ribs with Tamarind Recado Recipe

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Grilled Pork Ribs with Tamarind Recado
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Ingredients
9
Count
Nutrition
488
Calories
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Ingredients:

Directions:

  1. Rub ribs with chipotle rub and put in large sealable plastic bags or a shallow baking dish large enough to hold ribs in one layer. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
  2. Add recado to ribs, turning them to coat well. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
  3. Prepare grill.
  4. Remove ribs from marinade, letting excess marinade drip off, and reserve excess marinade. Grill ribs, bone sides down, on an oiled rack set 5 to 6 inches over glowing coals, covered, until marinade sets and dries slightly, 10 to 15 minutes. Turn ribs and baste with some reserved marinade. Grill ribs, covered 10 minutes more. Grill ribs, uncovered, basting frequently with some reserved marinade, until crusty and browned on both sides, 10 to 20 minutes more. (Do not baste ribs with marinade during last 5 minutes of cooking.) Discard any unused marinade.
  5. Cut meat into individual ribs and serve with salsa.
  6. To make chipotle rub: In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  7. In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  8. Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
  9. La Parilla: The Mexican Grill, by Chronicle Books.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 488.01 Kcal (2043 kJ)
Calories from fat 127.08 Kcal
% Daily Value*
Total Fat 14.12g 22%
Sodium 42440.76mg 1768%
Potassium 46.55mg 1%
Total Carbs 52.07g 17%
Sugars 0.12g 0%
Dietary Fiber 1.29g 5%
Protein 31.52g 63%
Vitamin C 0.1mg 0%
Iron 1.1mg 6%
Calcium 74.2mg 7%
Amount Per 100 g
Calories 161.39 Kcal (676 kJ)
Calories from fat 42.03 Kcal
% Daily Value*
Total Fat 4.67g 22%
Sodium 14035.83mg 1768%
Potassium 15.4mg 1%
Total Carbs 17.22g 17%
Sugars 0.04g 0%
Dietary Fiber 0.43g 5%
Protein 10.42g 63%
Iron 0.4mg 6%
Calcium 24.5mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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