- In a bowl, place the ribs and add the limes cut into thick slices, chopped green herbs, whole peeled garlic cloves, and season with Salt Grass grilling salt and olive oil. Let it marinate in the refrigerator for at least 1 hour.
- Transfer the ribs with the marinade liquid onto aluminum foil and wrap tightly, ensuring it is well sealed. Place it in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) and cook for approximately 2 hours (this may vary depending on the oven).
- Remove the aluminum foil and allow it to brown for an additional 20 minutes at a higher temperature. Serve with fried VPJ Reserva do Campo cassava sticks until golden and crispy.