Grilled marinated spicy ribs

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10 min


4 main servings or 8 appetizer servings

* PLUS Barbecuing Time: 50 minutes, Marinating Time: 360 minutes


  • 1 large cooking or 1/2 Spanish onion
  • 4 garlic cloves
  • 2 tbsp red-wine vinegar
  • 1 tbsp cumin seeds
  • 1 tsp hot-red-chili-flakes
  • 2 tsp dried oregano leaves
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 racks pork back ribs , about 1.75 kg


  • Cut onion into wedges and place in a food processor. Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl until onion is very finely chopped, stopping to scrape down sides as necessary.
  • Spread both sides of ribs with onion mixture. Place ribs in a resealable plastic bag or large flat dish. Close bag or cover dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs once during marinating time.
  • When ready to cook, oil grill and preheat barbecue. Set barbecue temperature to medium or medium-low. Barbecue with lid down or loosely covered with foil, turning once or twice, until deep golden with slightly singed areas, about 50 to 60 minutes. If ribs are browning too quickly, move to a cooler part of grill or reduce heat. For appetizers, serve individual ribs.

Nutrition (per serving)

  • Calories
  • 487,
  • Protein
  • 36.1 g,
  • Fat
  • 35.6 g,

If you love chewy dry ribs with lots of spicy flavor, look no further. Simply whirl this easy marinade in the food processor, spread over entire rack, and pop into the refrigerator for 6 hours. Then, grill ribs slowly and serve with cider or beer, and plenty of serviettes.