Oaxacan-Style Pork Ribs

2 racks pork spareribs or baby back ribs (6 to 8 pounds total)

6 cloves garlic, peeled

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon dried marjoram

2 teaspoons salt

½ teaspoon cinnamon

½ teaspoon allspice

½ teaspoon ground cloves

¼ cup white vinegar

3 tablespoons water

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 and set aside.

In a food processor or blender, combine the garlic, thyme, oregano, marjoram, salt, cinnamon, allspice, cloves, vinegar and water. Process until smooth. The rub will be liquidy.

Rub the spice mixture over the ribs on both sides. Cover and refrigerate at least 8 hours and up to 24 hours.

Set up the grill for direct grilling and preheat to medium.

When ready to cook, season the ribs with additional salt, brush and oil the grill grate, then arrange the ribs on the grate, meaty side down.

Grill the ribs until nicely browned and cooked through, up to 90 minutes, turning once or twice with tongs. If you get flare-ups in the beginning, move the ribs around on the grate or squirt the fire a few times with water.

Cut the racks into sections of 2 to 4 ribs for serving. Pass along fresh salsa for dipping.

Serves six; 12 as an appetizer.

Adapted from "The Barbecue! Bible: 10th Anniversary Edition" by Steven Raichlen (2008 Workman Publishing, $22.95)