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Oaxacan-Style Pork Ribs
2 racks pork spareribs (about 4 pounds)
6 garlic cloves, peeled
1 tablespoon each, dried: thyme, oregano and marjoram
2 teaspoons salt, plus additional to taste
1 (1/2-inch) piece cinnamon stick or ½ teaspoon ground
2 each whole or 1/8 teaspoon each, ground: allspice berries and cloves
¼ cup distilled white vinegar
3 tablespoons water, or more if needed
Remove thin, papery skin from back of each rack ribs by pulling it off in a sheet with your fingers, or use pliers. Place ribs in a roasting pan.
Combine garlic, thyme, oregano, marjoram, salt, cinnamon stick, allspice berries, cloves, vinegar and water in a blender or spice mill. Process to a smooth paste, adding more water if needed. Rub paste over ribs on both sides, cover and let marinate in refrigerator overnight or up to 24 hours.
Preheat grill to medium. When ready to cook, season ribs with more salt. Oil grill grate, then arrange ribs on hot grate, meaty sides down. Grill ribs until nicely browned and cooked through 30 to 40 minutes, turning once or twice with tongs. You'll probably get flare-ups as fat melts. Control them by moving ribs around on grate or by squirting fire with a water pistol. Cut racks into sections of 2 or 4 ribs for servings. Serve with lots of salsa.
Makes 4 servings
