serves
8
prep
10 minutes
cook
1:40 hour
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
1:40
hour
difficulty
Easy
level
Ingredients
- 3 racks pork ribs (St Louis cut)
- 1 tsp salt
- 1 tsp chipotle powder
- 1½ tbsp chilli powder
- 1½ tbsp ancho chilli powder
- 3 tsp garlic powder
- 1½ tbsp oregano (Mexican oregano if possible)
- 1 can cola
Marinating time: 3-4 hours.
Instructions
- Using a dry kitchen towel, remove the membrane tissue from the back of the ribs and cut each individual rib to separate the rack.
- In a small bowl combine salt, chipotle powder, chilli powder, ancho chilli powder, garlic powder and oregano. Mix and rub the spices all over the ribs. Place dry rubbed ribs into a glass dish and cover them in cola. Cover the ribs and let these marinate for 3-4 hours in the fridge.
- Preheat the grill to 200°C (400°F) with indirect heat.
- Cook the marinated ribs on the cool side of the grill for about 1½-2 hours on indirect heat. Meanwhile, place the leftover marinade from the dish into a pot, place over medium heat and reduce until thick. Use the thickened sauce to baste the ribs during the last 30 minutes of the cooking time, basting every 10 minutes.
- Move the ribs over to the high heat side of the grill and finish by charring the ribs for 7-8 minutes per side to finish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
