Slow Barbecued Pork Ribs with Chilean Salad

This recipe had me at slow barbecued and ribs :)  I love using the BBQ this way,  It really brings the flavour out.  The recipe calls for back ribs and they are supposed to have the most flavour.  If your store doesn't have them just substitute for spare/side ribs.  This came out of the Food and Drink 2005 book.

1 tbsp chopped garlic
2 tbsp fresh oregano
1/4 cup orange juice
1/4 cup lime juice
1 tsp honey
1 cup chopped red onion
1 tsp chopped chipotle pepper
1 tbsp adobo sauce
1/4 cup vegetable oil
3 lb (1.5 kg) pork back ribs
salt

1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper, adobo sauce and vegetable oil in a bowl.  Cut each rack in half.  Place ribs in baking dish and pour over marinade.  Marinate for 4 hours or overnight in refrigerator.  Turn ribs several times if possible.  
2. Preheat oven to 300 F
3. Season meat with salt and place meat and marinade in a roasting pan.  Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element.  Remove ribs from pan and place on turned off side.  Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad.

CHILEAN SALAD

3 cups sliced tomatoes

1 cup finely sliced sweet or red onions

Salt and freshly ground pepper

3 tbsp olive oil

1 tsp lemon juice

1 tbsp chopped coriander leaves

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.  Sprinkle coriander leaves on top.

Serves 6