In a small bowl, stir the first 7 ingredients. Place the ribs in a large baking dish. Rub the ribs all over with the cut sides of the lime, then rub with the spice mixture. Cover with plastic wrap and refrigerate 3 to 4 hours. Let ribs stand at room temperature about 30 minutes before cooking.
If grilling the ribs, preheat a foil-lined grill or grill pan over medium. Grill the ribs, turning occasionally, until browned and tender when pierced with a fork, 20 to 30 minutes. If baking, preheat the oven to 300 degrees . Place the ribs on a rack set inside a rimmed baking sheet, meatier side up. Cover loosely with foil and roast until tender when pierced with a fork, about 50 minutes. Preheat the broiler; broil until browned, 5 to 10 minutes.
Let the ribs rest about 5 minutes. Cut between the bones into individual ribs.