Slow-Cooker Achiote Ribs

Name: Slow-Cooker Achiote Ribs
Yield: 1
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

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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