Chilean Country Ribs

3 cloves garlic, roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano, or 1 tablespoon dried
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
Freshly ground black pepper to taste

Combine the garlic, jalapeno, 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.

Transfer this marinade to a bowl. Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.

Prepare a medium-hot fire in a grill. Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.