How to Make It
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.
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.
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.
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.