Oaxacan-Style Pork Ribs Recipe

Name: Oaxacan-Style Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs pork spareribs (2 slabs, about 4 pounds); 6 garlic cloves, peeled; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon dried marjoram; 2 teaspoons salt; cinnamon stick (1/2-inch piece or 1/2 t. ground cinnamon); 2 allspice berries (or 1/8 t. ground allspice); 2 whole cloves (or 1/8 t. ground cloves); 1/4 cup distilled white vinegar; 3 tablespoons water (or more if needed); Salsa Mexicana; 2 fresh ripe medium tomatoes; 1 medium white onion (or 1/2 large onion); 2 -8 serrano chilies or 2 -8 jalapeno chiles; 1/4 cup chopped fresh cilantro; 3 tablespoons fresh lime juice (or more, if needed); 1/2 teaspoon salt (or more, if needed)

Servings: persons

4 lbs pork spareribs (2 slabs, about 4 pounds)
6 garlic cloves, peeled
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried marjoram
2 teaspoons salt
cinnamon stick (1/2-inch piece or 1/2 t. ground cinnamon)
2 allspice berries (or 1/8 t. ground allspice)
2 whole cloves (or 1/8 t. ground cloves)
1/4 cup distilled white vinegar
3 tablespoons water (or more if needed)
Salsa Mexicana
2 fresh ripe medium tomatoes
1 medium white onion (or 1/2 large onion)
2 -8 serrano chilies or 2 -8 jalapeno chiles
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice (or more, if needed)
1/2 teaspoon salt (or more, if needed)

1
Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
2
Combine the garlic, thyme, oregano, marjoram, salt, cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill; process to a smooth paste, adding more water, if needed.
3
Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
4
Preheat grill to medium; when ready to cook, season the ribs with salt; oil the grill grate, then arrange the ribs on the hot grate, meaty side down.
5
Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
6
Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
7
To make the salsa--cut tomatoes, onion, and chiles into 1/4-inch dice (you can soften the bite of the chiles by scraping out the veins and seeds); combine in a serving bowl.
8
Add in cilantro, lime juice, and salt; toss to mix; adjust seasoning to taste by adding more lime juice or salt.

1361

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 lbs pork spareribs (2 slabs, about 4 pounds), 6 garlic cloves, peeled, 1 tablespoon dried thyme, 1 tablespoon dried oregano, and more.

Yes, Oaxacan-Style Pork Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oaxacan-Style Pork Ribs

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