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