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the Ingredients
Special Equipment
Instructions
- In a food processor, combine all the paste ingredients and process until fairly smooth. Using a blunt dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with kitchen paper and pull it off. Spread the paste evenly all over the racks. Cover and refrigerate for 3-4 hours, turning occasionally. Let the racks stand at room temperature for 45 minutes before grilling.
- Prepare the barbecue for indirect cooking over low heat (130-150ºC).
- Brush the cooking grates clean. Grill the racks, bone-side down first, over indirect low heat for 2 ½-3 hours, with the lid closed, turning the racks over, rotating them and switching their positions about every 40 minutes so both sides of each rack spends the same time closest to the heat. Also, baste them occasionally with water to keep the surfaces moist. The racks are done when the meat has shrunk back from the ends of most of the bones by 5mm or more. T0 test if the racks are done, one at a time, lift them, bone-side up, at one end with tongs; if the rack bends so much in he middle that the meat tears easily, it is ready. When the racks are ready, transfer them to a serving plate and leave to rest for 5-10 minutes.Brush the cooking grates clean. Grill the racks, bone-side down first, over low heat for 2 ½-3 hours, with the lid closed, turning the racks over, rotating them and switching their positions about every 40 minutes so both sides of each rack spends the same time closest to the heat. Also, baste them occasionally with water to keep the surfaces moist. The racks are done when the meat has shrunk back from the ends of most of the bones by 5mm or more. T0 test if the racks are done, one at a time, lift them, bone-side up, at one end with tongs; if the rack bends so much in he middle that the meat tears easily, it is ready. When the racks are ready, transfer them to a serving plate and leave to rest for 5-10 minutes.
- Cut each rack in half or into individual ribs and serve with salsa and salad.
In the kitchen:
At the barbecue:
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