Recipe courtesy of Jim Peyton
Save Recipe Print
Total:
4 hr 30 min
Prep:
2 hr 30 min
Cook:
2 hr
Yield:
6 to 8 servings

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Barbecued Short Ribs of Beef - Tira de Asado

Recipe courtesy of Daisy Martinez

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Caldo de Res: Spanish Beef Soup

Recipe courtesy of Elex Sanchez

Caldo de Res: Spanish Beef Soup

Recipe courtesy of Elex Sanchez

Beef Tacos: Tacos de Carne Asada

Recipe courtesy of Aarón Sánchez

Spice Double Rubbed Rib Eye Steak Served with Ruedas de Fuego

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories