Chile-Lime Baby Back Ribs


Chile-Lime Baby Back Ribs

Chile-Lime Baby Back Ribs

Costillitas con Sal, Chile y Limón

Recipe Yield

4 servings

Cooking time

1 hour 5 minutes

Rate this recipe

4.41 from 5 votes


  • 4 pounds baby back ribs
  • 1 cup fresh squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 1/2 cup olive oil
  • 10 to 12 garlic cloves peeled
  • 2 to 3 teaspoons dried piquín chile or to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon plus 1 teaspoon kosher or coarse sea salt or more to taste
  • 1 teaspoon freshly ground black pepper
  • Green Piquín Chile and Oregano Salsa to serve

To Prepare

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with the Green Piquín Chile and Oregano Salsa on the side, to dip the ribs as you eat them.

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10comments inChile-Lime Baby Back Ribs

  1. Eric combetta

    Nov 05

    Love watching your cooking shows. Thank you very much

    1. Pati Jinich

      Nov 09

      Thanks to you for tuning in 😉

  2. Malori

    Oct 15

    Hi Pati,
    Such a fan of everything you make! Anything that i have tried is so delicious. These ribs did not disappoint. They are zesty and spicy such a great change up from smoked ribs. Can’t wait to share them with family!!

    1. Pati Jinich

      Oct 26

      So glad you liked them so much Malori, thank you!

  3. Mark Patterson

    Oct 13

    Why not give a specific temperature for the grill? “medium” is too generic and could vary depending on the grill.

  4. Anonymous

    Sep 14

    Hi Pati, I made this recipe last night, what a big hit! I hope you don’t mind but Instead of grilling the ribs I added potatoes and asparagus and poured the marinade over it all and roasted everything in the oven. I felt lazy and didn’t want to cook separate vegetables. The vegetables turned out great! I think this marinade would be good for any pork dish and also on chicken. Congratulations on season 11 of Pati’s Mexican Table. Looking forward to seeing you soon, only a few more days! I appreciate you taking your viewers to different areas in Mexico and introducing us to the most wonderful people. As you say un abrazo, Ro P

    1. Pati Jinich

      Sep 21

      So glad you tuned in for the new season Ro, thanks so much! Loved that you gave this recipe your own touch by using the oven, yay!

      1. Myrna Clarke

        Oct 01

        Wow, I’m wondering where I’ve really been or
        even who I really was…. Imagine my heart taking a happy leap when all at once, your Pati
        Jinch, website was on. I seriously can’t understand how I missed it for the past 11 seasons. My all time favorite food is Mexican. Love to cook it & eat it. Once in a great while, I do throw some spaghetti in the pot. But not often. Your going to make my planning so much easier. And my tummy feel so much better. Thank you so much.

        1. Pati Jinich

          Oct 18

          🙂 my pleasure!

    2. Francisco

      Sep 24

      How long did you cook them for?

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