MAIN DISH

OAXACAN-STYLE PORK RIBS

Unlike most rib recipes, which call for slow, smoky, indirect cooking, these Mexican-style ribs are grilled over direct heat. They have some chew to them. Ask your butcher to neatly crack the rib bones in the center. This allows the adobo spice rub to penetrate the meat on all sides. Serve the ribs with tortillas, fresh salsa and guacamole.

2 racks pork spareribs or baby back ribs (6 to 8 pounds total)

• 6 cloves garlic, peeled

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 1 tablespoon dried marjoram

• 2 teaspoons salt

•  ½ teaspoon cinnamon

•  1/8 teaspoon allspice

•  1/8 teaspoon ground cloves

•  ¼ cup white vinegar

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a roasting pan and set aside.

In a food processor or blender, combine the garlic, thyme, oregano, marjoram, salt, cinnamon, allspice, cloves, vinegar and 3 tablespoons water. Process until smooth.

Rub the spice mixture over the ribs on both sides. Cover and refrigerate at least 8 hours and up to 24 hours.

Set up the grill for direct grilling and preheat to medium.

When ready to cook, season the ribs with additional salt, brush and oil the grill grate, then arrange the ribs on the grate, meaty side down.

Grill the ribs until nicely browned and cooked through, up to 90 minutes, turning once or twice with tongs. Cut the racks into sections of 2 to 4 ribs. Makes 6 servings.

Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition by the Associated Press.

Per serving: 1,309 calories (75 percent from fat), 98 g fat (41 g saturated, 47 g monounsaturated), 354 mg cholesterol, 78 g protein, 3 g carbohydrates, 1 g fiber, 1,121 mg sodium.

Join the discussion

Note: If this is your first time using our NEW commenting system, you will have to LOG OUT and then LOG BACK IN.

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.CommentBody@

@Nyx.Recommender@ @Nyx.AbuseReporter@