adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pibil-style pork ribs
0 Likes
Yucatan-style cochinita pibil: Succulent, spicy spare ribs marinated in achiote paste with zesty orange and lime juice. Slow-cooked to perfection, wrapped in banana leaves for extra flavor. Beware: Habanero chilies pack a punch!
Ingredients:
  • 2 x 1kg (2 lb 4 oz) racks of higher-welfare pork ribs oil for brushing

  • 150 g (5 oz) achiote paste crumbled
  • 230 ml (7¾ fl oz/scant 1 cup) freshly squeezed orange juice
  • 3 tablespoons lime juice
  • 45 g (1½ oz) garlic cloves
  • 1 habanero chilli trimmed
  • 1 ½ teaspoons Mexican oregano
  • ¾ teaspoon salt
Instructions:
  • Add all the marinade ingredients to a blender and blend until smooth. Marinate the ribs in a glass or porcelain dish overnight. Bring the ribs to room temperature before cooking. Preheat the oven and prep a roasting tray with foil and parchment. Place the ribs on the parchment and pour any remaining marinade and water on top. Seal the ribs with foil and parchment, then bake for 2 hours. Increase the oven temperature, brush with oil, and bake uncovered for 20 more minutes until a slight crust forms. Serve immediately.

Similar Recipes