Grilled fiesta ribs

Ribs are a pretty big deal when it comes to barbecue, especially around our household. For these Mexican-spiced ribs, I’ve used a dry rub that’s a fiesta of flavours. Cutting the racks into individual ribs makes this a lot faster to cook.

Barbecue fiesta pork ribs with Mexican spices. Credit: Fun'Q with Spencer Watts

• serves

  8

• prep

  10 minutes

• cook

  1:40 hour

• difficulty

  Easy

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

1. Using a dry kitchen towel, remove the membrane tissue from the back of the ribs and cut each individual rib to separate the rack.
2. 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.
3. Preheat the grill to 200°C (400°F) with indirect heat.
4. 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.
5. 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.