El Pinto Red Chile Ribs Recipe (Copycat)

Prep ribs

Trim excess fat from the ribs and remove the membrane from the bone side: slip a small knife under the membrane at one end, grab with a paper towel and pull to remove. Rinse ribs and pat dry with paper towels.

Dry rub

Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl. Rub the mixture evenly over both sides of each rack of ribs. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours while you make the marinade.

Make red chile marinade

In a medium saucepan, warm vegetable oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in red chile paste, dried chile powder and tomato paste and cook 1–2 minutes to bloom the flavors. Add apple cider vinegar, orange juice, light brown sugar, honey, soy sauce, ground cumin, oregano, water and bay leaf. Bring to a low simmer, stirring until sugar dissolves. Simmer gently 8–10 minutes. Remove from heat and let cool to room temperature. Strain if desired for a smoother sauce, reserving 1 cup of the finished sauce to baste and serve. The remainder will be used as the overnight marinade.

Marinate ribs overnight

Place rub-coated ribs in a large shallow dish or resealable bag. Pour cooled marinade over ribs, turning to coat completely. Cover and refrigerate at least 8 hours or overnight, flipping once halfway through so both sides soak evenly. Reserve the 1 cup extra sauce at this time for finishing.

Quick grill before bake

Remove ribs from refrigerator 30–60 minutes before cooking to take off the chill. Preheat a grill to medium-high (about 400°F/200°C). Lightly oil grill grates. Remove ribs from marinade (reserve marinade for basting later) and place on grill, bone-side down. Grill 3–4 minutes per side just to get char marks and seal the exterior—do not cook through. Transfer ribs to a tray.

Preheat oven and prepare pan

Preheat oven to 275°F (135°C). Line a rimmed baking sheet or roasting pan with foil for easier cleanup. Place a wire rack in the pan if you have one; otherwise place ribs directly on foil but keep a little space under them with folded foil so heat circulates.

Bake long and low

Arrange grilled ribs bone-side down on the rack or foil in the pan. Brush a generous layer of the reserved marinade/sauce over both racks. Tightly tent the pan with foil to retain moisture. Bake in the preheated oven for 2 to 2 1/2 hours, or until meat is very tender and pulls back from the bone about 1/4 to 1/2 inch. Check at 2 hours for tenderness; if not tender, continue up to 3 hours.

Baste and finish under broiler (optional)

Remove ribs from oven and increase oven temperature to 425°F (220°C) or preheat broiler. Brush ribs generously with the reserved sauce mixed with the 2 tablespoons butter (melt butter into sauce). Return ribs to the oven uncovered and roast 8–12 minutes until sauce is caramelized and sticky, watching closely to avoid burning. Alternatively, finish under a hot broiler 3–5 minutes per side, rotating as needed.

Rest and slice

Let ribs rest 10 minutes after removing from oven to let juices redistribute. Using a sharp knife, cut between bones to create individual ribs.

Serve ribs warm with the reserved extra sauce on the side. Plate with a baked potato (or your choice of two sides) and a side salad of mixed greens. Garnish with chopped fresh cilantro and lime wedges if desired.