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
4 garlic cloves, crushed
3 tablespoons coriander seeds
3 tablespoons cumin seeds
1 teaspoon crushed red 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
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.
The recipe can be prepared through Step 2 and refrigerated for 2 days. Bring the ribs to room temperature before grilling.
Fragrant, juicy Malbec.
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