Serves: 4
Total Calories: 6

2 racks pork spare ribs (about 4 pounds)
6 cloves garlic, peeled
1 tablespoon thyme, dried
1 tablespoon oregano, dried
1 tablespoon marjoram, dried
2 teaspoons salt
1 piece cinnamon stick (1/2 inch) or 1/2 teaspoon ground cinnamon
2 allspice berries or 1/8 teaspoon ground allspice
2 cloves, whole, or 1/8 teaspoon ground cloves
1/4 cup white vinegar, distilled
3 tablespoons water, or more if needed
Salsa Mexicana (see recipe)

Salsa Mexicana (recipe follows)

1. 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.

2. Combine the garlic, thyme, oregano, marjoram, 2 teaspoons salt, the cinnamon stick, allspice berries, cloves, vinegar, and

3 tablespoons water in a blender or spice mill and 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.

3. Preheat the grill to medium.

4. 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 to 40 minutes in all, turning once or twice with tongs (see Note).

5. Cut the racks into sections of 2 or 4 ribs for serving. Pass the Salsa Mexicana.

Serves 4

Note: You’ll probably get flare-ups-especially as the fat melts in the beginning. Control them by moving the ribs around on the grate or by squirting the fire a few times with a water pistol.

Nutritional Facts:

Serves: 4
Total Calories: 6
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Balinese Roast Pork / Babi Guling
Brazilian Pork Rollatini
Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada
Cuban Christmas Eve "Pig" / Lechon Asado
Cuban Mojo
Elizabeth Karmel's North Carolina-Style Pulled Pork
Grilled Pork With Fiery Salsa / Poc Chuc
Jamaican Jerk Pork Tenderloin
Memphis-Style Ribs
North Carolina-Style Coleslaw
Oaxacan-Style Pork Ribs
Pork With Moorish Seasonings / Pinchos Morunos
Rasta Ribs
Romy's Ribs With Filipino Seasonings
Rosemary Grilled Pork Loin
Salsa Mexicana
Susur Lee's Chinese Barbecued Pork
Sweet Pork Sate / Sate' Babi Manis
Sweet and Garlicky Pork Chops
Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco
Vinegar Sauce