Oaxaca-style pork ribs

Ingredients for 3 servings:

• 2 servings of pork ribs (spear)
• 1 tbsp thyme, dried
• 1 tbsp marjoram, dried
• 1 tbsp oregano, dried
• 6 cloves garlic
• 1 stalk(s) cinnamon, approx. 1.5 cm long, alternatively 0.5 tsp cinnamon powder
• 2 grains allspice
• 2 cloves, alternatively a pinch
• 60 ml white vinegar (balsamic vinegar)
• 3 tbsp water, as needed

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

In a mortar or food processor, grind the garlic, thyme, marjoram, oregano, cinnamon, and cloves with the vinegar to a paste. Add a little more water if desired. Remove the thin skin on the back bones of the ribs to prevent them from shrinking when grilling. Rub the ribs on all sides with the seasoning paste, cover, and place in a baking dish in the refrigerator to marinate for 8-24 hours. Prepare the grill for direct grilling. Scrape some of the seasoning paste off the ribs, as it burns easily and can become too intense. Place the ribs on the oiled grill well away from the embers and grill slowly for 20-30 minutes on each side. If you have a kettle grill, you can also grill the ribs indirectly for 40 minutes.