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 

Food & Wine
May 2014


Recipe Summary

30 mins
4 hrs
6 to 8


Ingredient Checklist


Instructions Checklist
  • 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.

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.