Spanish
✤3 tbsp table salt for brining
✤2 lb boneless country-style pork ribs, trimmed
✤1/4 cup vegetable oil
✤2 tbsp lemon juice, plus wedges for serving
✤6 cloves garlic, minced
✤1 tbsp grated fresh ginger
✤1 tsp minced fresh oregano, plus extra for garnish
✤2 tsp smoked paprika
✤1 tsp ground coriander
✤1 tsp table salt
✤1/2 tsp cumin
✤1/2 tsp pepper
✤1/4 tsp cayenne pepper
❖Dissolve 3 tbsp table salt in 1½ qts cold water in a large container. Submerge ribs in brine and let stand at room temperature for 30 min.
❖In a small bowl, whisk together all remaining ingredients until combined.
❖Remove pork from brine and pat dry with paper towels. Cut ribs into 1-in chunks; place light and dark meat in separate bowls. Divide spice paste proportionately between bowls and toss to coat. Thread light and dark meat onto separate skewers; don’t crowd pieces.
❖Prepare and preheat grill, charcoal or gas, with high heat on one side. Place dark meat on hotter side of grill and cook 6 min. Flip dark and add light to hot side. Cook 2 min, then flip, continuing this every 2 min until dark meat registers 155°F and light registers 140°F.
❖Remove, tent with foil and rest 5 min.
❖Remove from skewers, toss to combine, top with extra oregano and serve with lemon.
