Prep 30 mins
Cook 40 mins
- 4 lbs pork spareribs (2 slabs, about 4 pounds)
- 6 garlic cloves, peeled
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- 2 teaspoons salt
- cinnamon stick (1/2-inch piece or 1/2 t. ground cinnamon)
- 2 allspice berries (or 1/8 t. ground allspice)
- 2 whole cloves (or 1/8 t. ground cloves)
- 1⁄4 cup distilled white vinegar
- 3 tablespoons water (or more if needed)
- 2 fresh ripe medium tomatoes
- 1 medium white onion (or 1/2 large onion)
- 2 -8 serrano chilies or 2 -8 jalapeno chiles
- 1⁄4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice (or more, if needed)
- 1⁄2 teaspoon salt (or more, if needed)
- Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
- Combine the garlic, thyme, oregano, marjoram, salt, cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill; process to a smooth paste, adding more water, if needed.
- Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
- Preheat grill to medium; when ready to cook, season the ribs with salt; oil the grill grate, then arrange the ribs on the hot grate, meaty side down.
- Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
- Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
- To make the salsa--cut tomatoes, onion, and chiles into 1/4-inch dice (you can soften the bite of the chiles by scraping out the veins and seeds); combine in a serving bowl.
- Add in cilantro, lime juice, and salt; toss to mix; adjust seasoning to taste by adding more lime juice or salt.