Chile Lime Babyback 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

5 from 6 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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34comments inChile-Lime Baby Back Ribs

  1. Diann W.

    Feb 06

    I am thinking of having a Mexican party and this will be on my list to serve. I love your show and glad I can get it here in Canada.

    1. Pati Jinich

      Feb 08

      Thanks so much Diann, hope everybody enjoy these ribs during the party, have tons of fun!

  2. Christine

    Dec 05

    I like your show, I like your food, I like Mexican food but: Never put aluminum foil together with an acid like lime or lemon juice. That’s very unhealthy.
    I would recommend to use instead a pan or something else.

    1. Pati Jinich

      Dec 08

      Thanks so much for the advice Christine 😉

  3. Gina M.

    Dec 04

    If we want to make these in the oven, what temp and time? I’m assuming you will have to unfoil them at some point and bake uncovered at a different temp? Thanks for your help. I love your recipes so much.

    1. Pati Jinich

      Dec 08

      Follow the cooking directions in this recipe for oven baking Gina 😉

  4. james c

    Sep 16

    Just made this — absolutely delicious. I watched you make this on the show, and based on your comments about how spicy it was with 10 chiles pequin, I used only five for my family. Not spicy at all (though the dipping sauce with jalapenos was a tad spicy). Added cilantro to the dipping sauce. Absolutely a keeper as a substitute for American bbq ribs. And, seeing your show, I see that at least one of your sons went to Georgetown Day School, as did both of my children. Go GDS! Love what you do.

    1. Pati Jinich

      Sep 20

      Thanks so much James, so happy you liked this recipe 🙂

  5. John H

    Aug 31

    They were outstanding! Thank you for another great way of enjoying ribs. I did add some fresh cilantro and a hint of agave to the dipping sauce. Mmmmm

    1. Pati Jinich

      Sep 04

      Oh, yum! Great additions John 😉

  6. Jean Marie

    Mar 05

    Dear Pati, is the oregano you use Mexican or Italian.

    1. Pati Jinich

      Mar 13

      I try to use Mexican as much as I can, especially in this recipe from my season in Nuevo Leon where oregano is fantastic, but if you don’t find it just go ahead and use regular Jean Marie 🙂

  7. Monica Ferrell

    Jan 13

    Can’t wait to made them!!🤗 yummy

    1. Pati Jinich

      Jan 29

      Enjoy them Monica!


    Dec 17

    Ohhh Pati!!! Que delicia!!! Gracias! Mi esposo, ama tus recetas…. (es Americano -como tu esposo- y le encanta como cocinas y me pide que le haga TODAS tus recetas. Gracias! Eres excellent chef.

    1. Pati Jinich

      Jan 07

      Ay, muchas gracias a los dos, abrazos!

  9. Jeff

    Dec 13

    Well these ribs and the queso fundido potatoes were simply incredible but seriously I have got to know more about the fired orejas!!! Can you please enlighten me as to the components of this dessert???
    Huge follower…Just finished off the last of a pot of your Brisket in Pasilla Chile and Tomatillo Sauce and have everything to start on one of my favorite winter recipes of yours tomorrow…Pork & Beans 😋 🤤

    1. Pati Jinich

      Jan 07

      Hi Jeff, those orejas were to die for, a secret recipe of Weber! But basically is a fired up oreja, topped with ice cream and cajeta, yum!

  10. Kierin Fleming

    Dec 11


    1. Pati Jinich

      Jan 02

      Of course, make them in the oven and enjoy!

  11. Chase

    Dec 10

    Can’t wait to try and make it.

    1. Pati Jinich

      Jan 02

      Yay! And let me know how do you like them 😉

  12. Virginia Valencia

    Dec 03

    Just watched the “Fire Kings” episode for the second time. These recipes look so good. I am definitely going to have to try them for my family. Love your show. You not only highlight the food of Mexico, but so much more…thoroughly enjoy every episode!

    1. Pati Jinich

      Jan 02

      Muchas gracias Virginia, so happy that you have been tuning in and enjoying the show, yay!

  13. Eric combetta

    Nov 05

    Love watching your cooking shows. Thank you very much

    1. Pati Jinich

      Nov 09

      Thanks to you for tuning in 😉

  14. 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!

  15. Mark Patterson

    Oct 13

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

  16. 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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