Best Oaxacan Style Pork Ribs Recipes

Oaxacan-Style Pork Ribs image

Number Of Ingredients 12

2 racks pork spare ribs (about 4 pounds)
6 cloves garlic, peeled
1 tablespoon thyme, dried
1 tablespoon oregano, dried
1 tablespoon marjoram, dried
2 teaspoons salt
1 piece cinnamon stick (1/2 inch) or 1/2 teaspoon ground cinnamon
2 allspice berries or 1/8 teaspoon ground allspice
2 cloves, whole, or 1/8 teaspoon ground cloves
1/4 cup white vinegar, distilled
3 tablespoons water, or more if needed
Salsa Mexicana (see recipe)

Steps:

Salsa Mexicana (recipe follows)1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a roasting pan.2. Combine the garlic, thyme, oregano, marjoram, 2 teaspoons salt, the cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill and process to a smooth paste, adding more water, if needed. Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.3. Preheat the grill to medium.4. When ready to cook, season the ribs with salt. Oil the grill grate, then arrange the ribs on the hot grate, meaty side down. Grill the ribs until nicely browned and cooked through, 30 to 40 minutes in all, turning once or twice with tongs (see Note). 5. Cut the racks into sections of 2 or 4 ribs for serving. Pass the Salsa Mexicana.Serves 4Note: You'll probably get flare-ups-especially as the fat melts in the beginning. Control them by moving the ribs around on the grate or by squirting the fire a few times with a water pistol.

Nutrition Facts : Nutritional Facts Serves

Oaxacan-Style Pork Ribs image

Provided by ratherbeswimmin

Categories Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

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)
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)

Steps:

Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
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.
Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
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.
Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
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.
Add in cilantro, lime juice, and salt; toss to mix; adjust seasoning to taste by adding more lime juice or salt.

Nutrition Facts : Calories 1339.7, Fat 107.4, SaturatedFat 40.6, Cholesterol 353.8, Sodium 1805.4, Carbohydrate 9.3, Fiber 2.3, Sugar 3.2, Protein 79