Mix the herbs and spices, salt, olive oil and vinegar together in a bowl. Rub the mixture well into both rib racks, cover and refrigerate for 12–24 hours.
Preheat your oven to 170ºC/340°F and place the ribs in a roasting tin. Cover tightly with foil, and roast for 1 hour 30 minutes.
At this point, you can finish off the ribs on a barbecue, placing them on the heat until nicely charred on both sides or, alternatively, increase the heat in the oven to 200ºC/400°F and roast for a further 20 minutes until the ribs are a deep golden-brown.
Transfer the ribs to a board and slice with a sharp knife before serving immediately.
Alphabet Cooking: M is for Mexican (Quadrille, £12) Photography Kim Lightbody
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