Country Style Ribs with Chilean Pepper Sauce (PEBRE)

Country-Style Pork Ribs

This recipe combines juicy grilled country-style pork ribs with a zesty Chilean pepper sauce called pebre. The ribs are seasoned simply with salt and pepper before getting charred over direct high heat on the grill. While the ribs cook, the pebre is made by mixing chopped tomato, onion, bell pepper, jalapeño, cilantro, garlic, olive oil, and red wine vinegar in a bowl. Once the ribs are grilled to perfection, the fresh and vibrant pebre is spooned over top, allowing the bright flavors to mingle with the smoky charred meat.

Country Style Ribs Recipe


Country Style Ribs with Chilean Pepper Sauce (PEBRE)

Recipe Notes

  • Yield: 4
  • Method: Direct grilling


  • 1 large, luscious ripe red tomato
  • 1 small sweet white onion, finely chopped
  • 1/4 green bell pepper, finely chopped
  • 1 to 2 jalapeño peppers, seeded and minced (for a hotter pebre, leave the seeds in)
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 pounds boneless country-style pork ribs (3 pounds if they’re bone-in)

Recipe Steps

1: Make the Chilean Pepper Sauce: Finely chop the tomato and place it with its juices and seeds in a nonreactive mixing bowl. Add the onion, bell pepper, jalapeño(s), cilantro, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, but do not mix. Cover the bowl until you are ready to serve the pebre.

2: Set up the grill for direct grilling and build a three-zone fire. Preheat the hot zone to high. (If a flare-up occurs, you can move the ribs to the cooler or unlit part of the grill.)

3: Generously season the ribs on all sides with salt and pepper.

4: When ready to cook, brush and oil the grill grate. Arrange the ribs on the grill over the hot zone and on a diagonal to the bars of the grate. Cook the ribs until nicely browned on both sides and cooked through, 3 to 5 minutes per side, giving each rib a quarter turn after 1 1/2 minutes.

5: Transfer the ribs to a platter or plates and let rest for a few minutes. Stir the sauce well, adding more salt and/or vinegar as necessary. The mixture should be highly seasoned. Spoon over the ribs and serve at once.

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