- 4 lb pork ribs from the loin (not cut into serving pieces)
- 1/2 cup chipotle sauce
- 1/4 cup chili sauce
- 2 tablespoons orange marmalade
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic pepper
- 1/4 teaspoon ground ginger powder (ground ginger)
- Avoid darkening the screen while cooking this recipe.
- Prepare the southwestern style basting mixture. Spread the mixture over the ribs. Wrap tightly with plastic wrap and refrigerate for at least 4 hours, but no more than 12 hours.
- If using a charcoal grill, place a drip pan directly under the grill area and arrange the charcoal around the edge of the boiler. Heat the charcoal or gas grill for indirect heat. Cover and grill ribs over the drip pan or on an unheated side of the gas grill, placed 4 to 6 inches from medium heat, for 1 hour 30 minutes to 2 hours, occasionally turning, until tender.
- In a small bowl, mix together the salsa, chili sauce, and marmalade. Spread the mixture over the ribs during the last 10 to 15 minutes of grilling. Heat the remaining sauce mixture to boiling and stir 1 minute. Cut ribs into serving-size pieces. Serve with sauce mixture.
- Expert Tips
- Pork ribs are the most tender and lean, but you can use lean pork ribs as well—plan to cook them in the same amount of time.
- Arrange these ribs on a platter, surrounded with sprigs of fresh cilantro and sliced orange halves.
- When food is cooked away from the heat source, it is called “indirect heat” grilling. This is the best way to cook large, long-cooked foods, such as these ribs because indirect heat does not overcook them. Because there is no fire under the food, it is less likely to burn during extended cooking time.