For 1/4 cup chipotle rub:
* available at Mexican markets and some specialty produce markets
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.)
Add recado to ribs, turning them to coat well. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
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.
Cut meat into individual ribs and serve with salsa.
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.
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
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.
Accompaniment: charred tomato mint salsa.
Serves 4 to 6.
From: La Parilla: The Mexican Grill
*BACK TO CHIPOTLES*