Wine and Garlic Pork Ribs
Wine and Garlic Pork Ribs (Costelos de Porco em vinho e alho) marinated at least 24 hours and served up with a bread stuffing makes for a flavorful meal on a quiet Saturday night when snow is falling. Actually, wine and garlic marinated pork ribs will work any night.
Serves 6-8
- 6 garlic cloves, smashed
- 1 tablespoon coarse salt
- Juice of 1 lemon
- 1 tablespoon molho picante (hot chili sauce)
- 1 cup wine
- 5 pounds meaty pork ribs
- In a large non-reactive ceramic, glass or stainless steel bowl, combine the garlic, salt, lemon juice, chili sauce, and wine.
- If you have the ribs in a rack, separate them by cutting between the ribs to separate them. Place all the ribs in the bowl, turning them in the marinade to coat thoroughly. You can double the marinade recipe if needed.
- Marinate the ribs 24 to 36 hours. Grill over medium-hot coals or wood fire, turning as needed, cooking until the meat is nearly falling off the bone.
Variation: You can also toss them in a roasting pan, marinade and all, braise the ribs in the oven for 1 hour at 350° F. and then transfer them to the grill for the finishing touch.