Spareribs are cut one by one. Water bring to a boil in a large saucepan. The onion and garlic, coarsely chop, parsley root cut into several parts. Add water, salt, sugar, pepper, thyme, herbs, onion and garlic, put the ribs and bring the brine to a boil over high heat.

Remove the pan from the heat, add chopped greens, cover and leave to marinate at room temperature for 1 hour.

In advance to ignite the grill with the wood, coals should have a good burn and twitch white ash. On the grill put the grill. I used this time thin bars from the company Forester, it is convenient that is suitable for barbecues of different widths and lengths.

The bars lightly grease with a cloth soaked in vegetable oil to it and then it was easier to clean. Remove the ribs from the marinade, dry on a towel and fry on the grill on all sides for 20-25 minutes, until it will turn brown. At the end you can lightly drizzle with lime juice and serve immediately with fresh vegetables and bread.