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.