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piri piri

Piri-Piri Side Ribs

July 5, 2019 by zimmysnook Leave a Comment

When I’m planning a summer BBQ, the forecast typically looks something like this: “A hot, humid and changeable weekend is expected across most of the region, with a heightened risk for thunderstorms and severe weather right above ‘my’ backyard.”  

Yet, as the number of opportunities to host friends and family remains limited, I say, let the planning begin and the storms fall where they may.

Yes, backyard games, good music, lively conversations and refreshing beverages, are all important factors in throwing the ultimate summer BBQ bash, let’s not forget why everyone came… the ribs! Slow-cooked, moist, tender, slide-off-the-bone, finger-licking, lip-smacking, delicious pork ribs!

This Ontario Pork Piri-Piri side rib recipe takes these high-quality, local ribs and slaps them with a fresh, bold, tangy, spicy, flavourful variation on the sauce inspired by Portuguese settlers in Africa. With roots dating back to the 15th century, when the Portuguese first came across the African bird’s eye chili, this sauce likely has more recipes, than there are people in Canada!

So, I encourage you to seize a moment… gather your friends and family for a summertime BBQ, try grilling a new rib recipe, share stories, laugh until your belly aches, and as soon as it ends… plan another!

Ingredients

Piri-Piri Sauce

  • 1/3 cup chopped sweet onion
  • 1 red shepherd pepper
  • 6-8 long red chili pepper coarsely chopped (remove seeds and membrane for less spice)
  • 6 garlic cloves
  • 2 limes – zested and juiced (if limes are dry, use a 3rd)
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 8-10 small basil leaves large basil (4 large)
  • 2 tablespoon fresh oregano
  • 1/4 cup, plus 1 tablespoon, apple cider vinegar
  • 1 cup olive oil

Dry Rub

  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon brown sugar

Barbeque Pork Side Ribs

  • 3 full racks of Ontario Pork Side Ribs
  • 6 tablespoons dry rub (from recipe above)
  • 1 cup Piri sauce, with the remaining sauce set aside and served on the side (from recipe above)
  • Tin foil
  • Drip pan
Preparation

Piri-Piri Sauce: Preheat the grill on high. Place the shepherd pepper on the grill and cook, turning occasionally, until blackened all over, 6 to 8 minutes. Place the pepper in a bowl, cover with plastic wrap and let stand 5 -10 minutes. Peel back the skin, remove the stem and seeds, reserving the flesh.

Using a Vitamix, blender, or food processor, add all the ingredients except the olive and process until very smooth. With the processor running on low, slowly add the olive oil until combined.

Portion one cup for basting and reserve the remaining sauce to be served on the side.

Make ahead and refrigerate until ready to use.

Dry Rub: Mix together all ingredients and store in airtight container

Pork Ribs: Prepare the ribs: trim off any excess fat and remove the membrane from the bone side of the ribs (this is easily accomplished by using a piece of paper towel to grab the end of the membrane and peel it back slowly in one piece) Use 2 tablespoons of dry rub/rack and season both sides.

Ribs with membrane removed.

Prepare the grill: Place a drip pan filled with 1” of water in the barbecue – the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in.

Preheat the grill to 250° F. Place ribs on grill over drip pan, close barbecue lid and cook for 11/2 hours at 250° F. If using charcoal, add coals to maintain a steady 250° F (some fluctuation is unavoidable, but the goal is to stay between 235° F – 265° F)

For each rack of ribs, lay out tin foil (2 sheets thick) about 6” longer than each rack. Place ribs, meat side down on foil and wrap tightly. Return racks to the grill for 11/2 hours. Remove ribs from grill and leave in foil while increasing the temperature of the grill to approximately 450° F (maintaining a side of the grill not over direct heat).

Remove the ribs from foil and sear over hot grill 5 minutes/side. Using the Piri-Piri sauce, baste both sides of ribs and sear over hot grill, 3 minutes/side. Baste again and let cook another 10 minutes over indirect heat to let sauce set on ribs.

Place ribs on cutting board, tent with foil and let rest 10 minutes before slicing individual ribs. Place ribs on platter and serve with remaining sauce on the side.

  • PREP TIME 30 MINS       
  • COOK TIME 3 1/2 HRS    
  • SERVES 6-9

This Piri-Piri Side Ribs recipe was created in partnership with Ontario Pork however opinions in this post are my own.

Filed Under: Game Day Snacks, Grilling In the Nook, Mains, Pork Tagged With: grilled, Grilling, piri piri, Pork, pork ribs, ribs, side ribs, Spicy

Piri-Piri Grilled Chicken

May 8, 2019 by zimmysnook Leave a Comment

Two grilled piri-piri chickens cut in half and on a large wooden board. Served with roasted potatoes and a corn and tomato salad.

Piri-Piri grilled chicken is a favourite around my house and I must say that they rival the best Churrasqueira’s that I’ve been to (and I’ve been to many!) Served with farmers market salad and roasted new potatoes.

Marinade
Ingredients for 1 whole chicken
  • 1/4 cup chopped fresh cilantro
  • 1 2-inch piece fresh ginger, peeled, thinly sliced
  • 1 large shallot, peeled, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup piri-piri sauce
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • Reserve 1/2 cup of marinade for serving sauce *
Sauce for Serving
  • 3 tablespoons butter
  • 1/2 cup reserved marinade
  • 2 tablespoons honey
Preparation
Chicken Marinade

Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.

Place chicken (pieces/halves/ spatchcock) in a resealable bag and pour marinade over. Seal bag and chill at least 4 hours or overnight, turning bag chicken occasionally.

When ready to grill, pour excess marinade in a small sauce pan and bring marinade to a boil. Use to baste chicken halfway through cooking.

Cook chicken over indirect heat with the grill lid closed for 20 minutes. Flip the chicken (skin side down) over direct heat for 3-4 minutes (moving if large flames occur). Return chicken to indirect heat (skin side up) and brush with boiled marinade. Close lid and cook until chicken is done (165°F internal temperature), about 20 minutes.

Sauce for Serving

Melt butter in small saucepan over medium-high heat. Add reserved marinade & honey and simmer for 10 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

Serve with warmed sauce.

Prep Time: 20 minutes, Cook Time: 50 minutes, Inactive Time 4- 24 hours, Serves: 4

In addition to this Piri-Piri Grilled Chicken recipe, you can find more of my favourite piri-piri recipes here. 

Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: chicken, dinner, piri piri, Portuguese

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