| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Grilling, Meats, Mexico, Pork | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork ribs |
| 3 | Cloves garlic | |
| 1 1/2 | t | Oregano |
| 1 | T | Annatto seeds |
| 1 | t | Pepper |
| 1 | t | Cumin |
| 2 | Cloves | |
| 1 | Ball of allspice | |
| 5 | Cloves garlic | |
| Sour orange | ||
| 10 | Italian plum tomatoes | |
| 10 | Onions | |
| 1/2 | Head garlic | |
| 1/4 | t | Cumin, toasted |
| 1/4 | t | Oregano, toasted |
| Salt and pepper | ||
| 3 | T | Vinegar |
INSTRUCTIONS
Boil ribs 1/2 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@wizard.ucr.edu> on Feb 17, 1998
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