A truth about Portuguese cooks: We’re cavalier when it comes to fire. This recipe requires the food to be basted with molho de piri-piri, Portugal’s fiery hot sauce. while grilling. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, turn it often, move it to a cooler corner of the grill, or adjust the heat. I even open and close the grill’s cover to control the cooking.
Note: You can partially cook the ribs in a 350°F (175°C) oven for about 1 hour and finish them on the grill.—Ana Patuleia Ortins
1. In a small bowl, mix together the first 4 ingredients; set aside.
2. Place the ribs in a 9-by-13-by-2-inch baking dish and coat them with the marinade. Cover and marinate for several hours, or overnight, in the refrigerator.
3. Heat a gas or charcoal grill to medium. Place the ribs on the grill and cook, turning often and basting with the remaining marinade, until the meat is tender and richly brown, about 1 1/4 hours. For an extra kick of heat, brush the ribs with fresh molho de piri-piri just before serving. Slice between the bones and arrange on a plate.
Recipe © 2000 Ana Patuleia Ortins. All rights reserved.