Season the spines generously with salt and drizzle them with 2 tablespoons of the olive oil.

Let them sit in the refrigerator for at least 20 minutes and up to 4 hours.

In a small sauté pan, heat the remaining olive oil over high heat, add the capers and cook until they begin to crisp, 5 to 7 minutes.

Add the mint, garlic, and chiles. Cook until the mint leaves are crisp and the garlic slices are golden brown, about 5 minutes.

Remove the pan from the heat and set it aside.

Sear the spines directly over the coals of a large fire for 5 to 7 minutes.

Rotate the grill grate so that the spines are away from the coals and continue to cook for another 10 to 15 minutes.

When the spines begin to char and the meat along the ribs is cooked to a dark gray, cut each vertebra along the transparent line that separates each joint.

Lay the sections flat on a platter with the jelly-like marrow exposed.

Spoon the hot oil over the joints, evenly distributing the mint, garlic, and capers. Season with a generous sprinkling of salt and serve immediately.

The rib meat attached to the bones is delicious, and the marrow is best eaten with a few bits of the garnish.