Oaxacan Style Pork Spareribs |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 pound(s) pork spareribs |
6 clove(s) garlic peeled |
1 tablespoon(s) thyme, dried |
1 tablespoon(s) oregano, dried |
1 tablespoon(s) marjoram, dried |
2 teaspoon(s) salt |
0 1/2 teaspoon(s) ground cinnamon (or 1/2 piece cinnamon stick) |
1/8 teaspoon(s) ground allspice (or 2 allspice berries) |
1/8 teaspoon(s) ground cloves (or 2 whole cloves) |
1/4 cup(s) distilled white vinegar |
3 tablespoon(s) water (or more if needed) |
Directions:
1. - Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
2. - 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.
3. - Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
4. - 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.
5. - Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
6. - Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
7. - To make the salsa-see recipe under separate listing.
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