Mexican Ribs Al Fresco Recipes

Steps:

• Combine the hot sauce, chili powder and wine.
• Marinate the ribs in this overnight in the refrigerator.
• Remove the ribs and reserve the marinade.
• Fire up the grill!
• In a blender or food processor, purée the rest of the ingredients with the marinade to make a basting sauce.
• Grill the ribs, basting frequently with the sauce.

Steps:

• In a small bowl mix together all seasonigs.
• Rub seasoning on all surfaces of the ribs.
• Place ribs on a medium-hot grill over INDIRECT heat.
• Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours.
• Add charcoal as needed.
• You want the grill temperature around 325-350 degrees.

Steps:

• In a Dutch oven, brown the chorizo, onions& garlic.
• Drain any fat and add the ribs with the sausage.
• Stir in the undrained tomatoes, jalapeno peppers and oregano.
• Simmer covered for about an hour (ribs should be tender).
• Add zucchini and the sweet peppers simmer covered for about 8 minutes.
• Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
• Skim off any fat& pour the juices into a 2 cup measuring cup.
• Add enough water so the juices measure 2 cups.
• Return juices to the pan.
• Mix the flour with the 1/3 cup cold water then stir into the pan juices.
• Cook until thickened, stir in the olives and cook 1 minute more.
• Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).