Source: Epicurious - April 2003, recipe by Norman Van Aken, New World Kitchen
adapted by There's Always Thyme to Cook
3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce (more or less to taste)
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs (I used spare ribs)
3 tablespoons honey (optional)
Freshly ground black pepper to taste
Season the ribs with salt and pepper. Put them in a large plastic resealable bag. Combine the honey, if you're using it, the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Pour half of the marinade over the ribs, zip the bag closed, and refrigerate overnight. Cover and refrigerate the remaining marinade.
You can pre-cook the ribs, covered, at 325 degrees F for about an hour and a half.
Prepare the grill to medium hot.
Remove the ribs from the bag or the pan, shake off the excess marinade, and place on the grill. Grill for about 30 minutes, until they reach the proper temp, basting with the reserved marinade and turning them frequently so that they cook evenly. If you pre-cook them then grill for about 10 or 15 minutes.