Grilled pork ribs (costillas de puerco a la parrilla)

6 Servings

Ingredients

Quantity Ingredient
2 pounds Pork ribs
3 Cloves garlic
1½ teaspoon Oregano
1 tablespoon Annatto seeds
1 teaspoon Pepper
1 teaspoon Cumin
2 Cloves
1 Ball of allspice
5 Cloves garlic
Sour orange
10 Italian plum tomatoes
10 smalls Onions
½ Head garlic
¼ teaspoon Cumin; toasted
¼ teaspoon Oregano; toasted
Salt and pepper
3 tablespoons Vinegar

Directions

RECADO DE ADOBO COLORADO

SPICE BLEND

Boil ribs ½ hour in salted water with 3 cloves garlic and 3 leaves oregano. Remove from water.

To make the recado, grind the annatto seeds with a molcajete. Add remaining spices and garlic and grind thoroughly, using sour orange juice to make a paste.

Rub the recado over the ribs, and grill until done.

For the sauce: The tomatoes can be roasted over the grill about 10 minutes, over an open fire, or in a comal or frying pan. Roast the onion and garlic.

Mix the spice-blend ingredients with the tomatoes in a blender of molcajete. Slice the onions and serve on the side with the garlic and tomato sauce.

Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 17, 1998

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