Oaxacan Style Ribs

4/22/2000 - Oaxacan-Style Ribs
The Recipe
It is now 8:30am and I must admit, the ribs look far from appetizing. They are still refrigerated, marinating in a plastic bag. While the original recipe called for a direct cook, I am going to be doing an indirect cook at about 225 degrees for 5 hours. In addition to the ribs, the intent is to make refried beans and Red Chile Rice by SpiceCooks
	01:00pm - Oaxacan-Style Ribs are on the BGE in an indirect mode. For lack of mesquite, I used a few hickory chips. 04:00pm - Just finished fixing the refried beans - they came from a can. I fried about 1/4 lb of bacon and added the refried beans to the bacon and bacon grease - good stuff! 04:20pm - all the mixings are ready for the 'Red Chili Rice'
	04:30pm - moved the ribs from an indirect setting to direct. Dome temperature still at 250 degrees. 05:20pm - Ribs off the grill and dinner is about ready! Tonight's dinner consisted of refried beans, 'Red Chili Rice' and Oaxacan-Style Baby back Ribs - maybe a little too much spice - each was great alone but a little spicy when together.




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