1 - Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan.
2 - 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.
3 - Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
4 - 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.
5 - Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs.
6 - Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana.
7 - To make the salsa--see recipe under separate listing.
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