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1
Rub ribs with chipotle rub and put in large sealable plastic bags or a shallow baking dish large enough to hold ribs in one layer.
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2
(Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
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3
Add recado to ribs, turning them to coat well.
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4
(Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)
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5
Prepare grill.
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6
Remove ribs from marinade, letting excess marinade drip off, and reserve excess marinade.
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7
Grill ribs, bone sides down, on an oiled rack set 5 to 6 inches over glowing coals, covered, until marinade sets and dries slightly, 10 to 15 minutes.
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8
Turn ribs and baste with some reserved marinade.
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9
Grill ribs, covered 10 minutes more.
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10
Grill ribs, uncovered, basting frequently with some reserved marinade, until crusty and browned on both sides, 10 to 20 minutes more.
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11
(Do not baste ribs with marinade during last 5 minutes of cooking.)
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12
Discard any unused marinade.
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13
Cut meat into individual ribs and serve with salsa.
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14
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
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15
Cool oregano completely and in an electric coffee/spice grinder grind fine.
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16
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
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17
(Do not let chiles burn or rub will be bitter.)
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18
Transfer chiles as fried to paper towels to drain and cool until crisp.
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19
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
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20
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
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21
If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour.
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22
Wearing rubber gloves, break up any lumps with your fingers.
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23
(Chipotle rub keeps in an airtight container, chilled, 6 months.
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24
Regrind rub before using.)
