Mexican · Dinner
Grilled Pork Ribs in Chili Sauce
Bone-in pork ribs marinated in a blended chili sauce of dried guajillo and ancho chilies, garlic, and orange juice, then grilled over direct high heat until charred at the edges and glazed. Served with lime wedges and warm corn tortillas, the sauce balances smoky heat with mild tang from vinegar and citrus.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
516Calories
33.6gProtein
33.2gFat
20.3gCarbs
7.2gSugar
4.9gFiber
741mgSodium
117mgChol
10.8gSat Fat
800mgPotassium
76mgCalcium
3.2mgIron
0.9mcgVitamin B12
32mgVitamin C
low-carb
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Toast the guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant and slightly blistered. Soak in hot water for 15 minutes until softened.
2
Blitz
Drain the chilies and blend with the garlic, orange juice, vinegar, cumin, cinnamon, smoked paprika, and salt until a smooth, thick sauce forms.
3
Marinate
Coat the pork ribs with the chili sauce, cover, and refrigerate for 2 hours.
4
Grill
Place the ribs on a grill over direct high heat and cook for 12-14 minutes, turning every 3-4 minutes, until charred at edges and meat pulls from bone.
5
Plate
Arrange the ribs on a plate with lime wedges and warmed corn tortilla. Scatter with cilantro and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in pork ribs
- 44 dried guajillo chilies, stemmed and seeded
- 22 dried ancho chili, stemmed and seeded
- 4 cloves4 cloves garlic
- 1/2 cup120ml orange juice
- 2 tbsp2 tbsp apple cider vinegar
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp cinnamon, ground
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp vegetable oil
- 22 lime, cut into wedges
- 22 small corn tortilla
- 2 tbsp2 tbsp cilantro
