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Export 8 ingredients for grocery delivery
Step 1
Ask your butcher to cut the baby back rib racks in half, making them half their width. Once at home, remove their back membrane. Cut them into pieces with 3 ribs per piece and place them in a bowl.
Step 2
Make the marinade: In the jar of a blender, add the lime juice, vinegar, oil, garlic, dried piquín, oregano, salt, and pepper. Puree until completely smooth.
Step 3
Pour the marinade over the ribs and toss to coat. Cover with plastic wrap and place in the refrigerator anywhere from 2 to 24 hours.
Step 4
When ready to cook, remove the ribs from the refrigerator. Preheat your grill to medium. Brush the grill grates clean with a large piece of white onion.
Step 5
Place the ribs in 3 to 4 large pieces of aluminum foil, in a single layer and seal the tops tightly, making flat packets. Place them over direct heat and cook for 1 hour, flipping the packets over once in between.
Step 6
Remove the packets from the grill, open them up, and place the ribs directly on the grates, bone sides down first. Grill for about 4 to 5 more minutes per side, with the lid closed, until they char and brown for a delicious crunch along the edges.
Step 7
Serve with the Green Piquín Chile and Oregano Salsa on the side, to dip the ribs as you eat them.
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