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Spiced Pork Ribs

A simple rub and nice meaty ribs are all it takes to make this simple Mexican classic. Have the butcher cut the ribs in half for you--they absorb flavor so much better that way, and they're more fun to eat, too.

Slideshow: More Ribs

  • Total Time:
  • Servings: 6 to 8

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  • 4 garlic cloves, crushed
  • 3 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • 1/3 cup fresh lime juice
  • 2 racks meaty baby back ribs (6 pounds), halved through the bones
  • Chopped cilantro and lime wedges, for serving


  1. In a mortar, mash the garlic with the coriander, cumin, crushed red pepper, 2 tablespoons of salt and 1 1/2 tablespoons of black pepper. Add the lime juice and pound to a coarse paste.
  2. Rub the paste all over the ribs and transfer to a large roasting pan; refrigerate for 2 hours or overnight. Let the ribs come to room temperature before roasting.
  3. Preheat the oven to 325°. Cover the pan with foil and roast the ribs for about 1 1/2 hours, until the meat is very tender but not falling apart.
  4. Light a grill. Season the ribs lightly with salt and pepper. Grill over moderately high heat, turning, until lightly charred all over, 8 to 10 minutes. Transfer the ribs to a platter, scatter chopped cilantro on top and serve with lime wedges.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for 2 days. Bring the ribs to room temperature before grilling.

Suggested Pairing

Fragrant, juicy Malbec.

Published May 2014

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