Coriander Ribs with Cilantro Butter

Name: Coriander Ribs with Cilantro Butter
Prep time: 5 min
Total time: 7 h 5 min
Yield: Makes 4 servings
Ingredients: 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page); 2½ cups Cumin, Coriander, and Lime Brine; 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page); 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page); Oil for coating grill grate; ⅓ cup Lime-Cilantro Butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
8 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

You’ve never had ribs like these. Inundated with coriander, cumin, and lime, the meat is tenderized and moistened by brine and then glazed with a lime-butter vinaigrette that is flavored with cilantro (coriander leaf)—reflecting back on the coriander in the brine.

Ingredients

2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page)
2½

Main course
Gluten-free

Method

Directions

Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
Heat the grill as directed.
Brush