Pibil-Style Pork Ribs
In Yucatan, sour oranges are used for the marinade. Try this with the bitter juices of Seville oranges, or mix together orange and lime juice. This marinade works particularly well with spare ribs. If you can get hold of banana leaves, they will add extra flavor, but the ribs can still be slow-cooked to succulence simply wrapped in baking parchment and foil.
Ingredients
For the pibil marinade
- 5 ounces achiote paste*, crumbled
- Scant 1 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 1 1/2 ounces (about 10 cloves) garlic cloves
- 1 habanero chile, trimmed
- 1 1/2 teaspoons dried Mexican oregano
- 3/4 teaspoon sea salt
For the ribs
- Two racks (2 lbs 4 oz) pork spare ribs
- 1 scant cup water
- Mild vegetable oil, for brushing
For the habanero salsa
- 1 large (9 oz) red onion, finely chopped
- 2 to 4 habanero or Scotch bonnet chiles, finely chopped
- 2 ounces store-bought or homemade pickled red onions, plus 2 tablespoons pickling juice
- Scant 1/2 cup fresh orange juice
- 3/4 teaspoon sea salt, plus more if needed
- 3 tablespoons extra virgin olive oil
- 3/4 ounce fresh cilantro, chopped
For serving
- Black beans (optional)
Instructions
Make the pibil marinade
- Place all the ingredients for the marinade in a blender and blend until smooth.
Marinate the ribs
- Place ribs in a large non-reactive container, such as a glass or porcelain dish. Cover with the marinade and refrigerate overnight.
- Remove ribs from the refrigerator about 1 hour before cooking. Preheat oven to 325°F (160°C) and line a roasting pan with a large piece of aluminum foil, big enough to enclose the ribs.
- Place a large sheet of baking parchment on top of the foil, then place the ribs on the baking parchment. Scrape out any marinade left in the dish and pour it over the top of the ribs, along with the water. Cover with a second piece of baking parchment and wrap the ribs in the paper and foil. Crumple the edges of the foil to seal.
- Place in the oven and bake until the meat is well cooked and falling off the bone, 2 to 2 1/2 hours.
- Increase oven temperature to 350°F (180°C). Lightly brush ribs with oil and bake, in the open parcel, until the top of the meat begins to form a crust, about 20 minutes.
Make the habanero salsa
- While the ribs are cooking, in a bowl, combine red onion, chiles, pickled red onions, pickling juice, orange juice, and salt. Mix well until the salt has dissolved.
- Whisk in the olive oil and leave the salsa to infuse for 10 minutes. Taste to check seasoning and balance, and adjust accordingly with more juice, chiles, or salt if needed. This salsa should be spicy but with a fragrant and citrusy flavor. Add the cilantro just before serving.
- Serve ribs straight from the oven, with habanero salsa, and black beans, if desired, on the side.
Notes
*What is achiote paste?
Achiote (or annatto) seeds are what give cochinita pibil its distinctive coloring. On their own, they don't have much taste aside from a slight woody pepperiness. In general, the seeds are mixed into a blend of garlic, orange zest, cumin, sea salt, and habanero peppers which come in powdered, paste, or oil forms. If you can't find paste but do have powdered achiote seasoning, add water (a little at a time) until you have a paste.Nutrition
Serving: 1serving | Calories: 717kcal | Carbohydrates: 22g | Protein: 32g | Fat: 55g | Saturated Fat: 16g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1039mg | Fiber: 2g | Sugar: 12g