Slow-Cooker Achiote Ribs
It's time to slow down with ribs slow-cooked in banana leaves. They're marinated and cooked for hours in a earthy, spicy, citrus blend. Bonus: tequila is involved.
Ingredients
- 4 pounds pork spareribs
- 5 tablespoons achiote (annatto seeds)
- 2 teaspoons cumin seeds
- 1/2 teaspoon cloves
- 1/2 tablespoon whole black peppercorns
- 1/2 teaspoon allspice
- 2 teaspoons dried oregano
- 6 garlic cloves
- 3/4 cup orange juice
- 3/4 cup lime juice
- Salt to taste
- Banana leaves
Steps
- In a skillet on medium-low heat, toast all the spices, except the oregano, for about 5 minutes or until fragrant. Allow to slightly cool and transfer to a spice grinder or mortar and pestle. Grind into a powder.
- In a blender, combine the citrus juices, garlic, oregano, ground spices, and salt.
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