Oaxacan-style Lamb Ribs

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 lbs lamb 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 vinegar
• 3 tablespoons water (or more if needed)
• 2 fresh ripe medium tomatoes
• 1 medium 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)

Recipe

• 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.