2 racks (6 lb.) St. Louis-style pork spareribs
\n16 dried guajillo or ancho chiles, seeded
\n1 1\u20442 tbsp. dried oregano
\n2 tsp. ground cinnamon
\n3\u20444 cup white vinegar
\n3\u20444 cup orange juice
\n1\u20444 cup canola oil
\n16 cloves garlic, roughly chopped
\n6 sprigs cilantro
\n3\u20444 tsp. ground cloves
\n4 cups oak or mesquite chips, soaked in water 1 hour, then drained (optional)
\nSalsa, for serving (optional)
\nKosher salt and freshly ground black pepper, to taste<\/p>\n
Place ribs in a roasting pan. Place chiles in a bowl and pour 4 cups of hot water over them. Soak until softened, 8-10 minutes; drain, reserving \u00bd cup soaking liquid. Pur\u00e9e chiles, soaking liquid, oregano, cinnamon, cloves, vinegar, orange juice, oil, garlic, cilantro, salt, and pepper in a blender until smooth; rub mixture over ribs. Cover and refrigerate overnight.
\nHeat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place soaked wood chips, if using, over coals or in a smoke box in a gas grill. Grill ribs until slightly charred and tender, 1-1\u00bd hours. If the outside starts to burn before the ribs are fully cooked, move them to the cooler section of the grill and continue to cook until tender. Rest ribs 20 minutes; slice into individual ribs. Serve with salsa, if you like.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 racks (6 lb.) St. Louis-style pork spareribs 16 dried guajillo or ancho chiles, seeded 1 1\u20442 tbsp. dried oregano 2 tsp. ground cinnamon 3\u20444 cup white vinegar 3\u20444 cup orange juice 1\u20444 cup canola oil 16 cloves garlic, roughly chopped 6 sprigs cilantro 3\u20444 tsp. ground cloves 4 cups oak or mesquite chips, soaked in water 1 hour, then drained (optional) Salsa, for serving (optional) Kosher salt and freshly ground black pepper, to taste Place ribs in a roasting…<\/p>\n