Directions:
- - 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-see recipe under separate listing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1271.55 Kcal (5324 kJ) | ||
| Calories from fat | 940.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.47g | 161% | |
|---|---|---|---|
| Cholesterol | 362.8mg | 121% | |
| Sodium | 1532.33mg | 64% | |
| Potassium | 1139.52mg | 24% | |
| Total Carbs | 3g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 68.5g | 137% | |
| Vitamin C | 2mg | 3% | |
| Iron | 6.1mg | 34% | |
| Calcium | 115.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 259.92 Kcal (1088 kJ) | ||
| Calories from fat | 192.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 161% | |
|---|---|---|---|
| Cholesterol | 74.16mg | 121% | |
| Sodium | 313.22mg | 64% | |
| Potassium | 232.93mg | 24% | |
| Total Carbs | 0.61g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 14g | 137% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 1.3mg | 34% | |
| Calcium | 23.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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