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.


  • 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


  1. 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.
  2. In a blender, combine the citrus juices, garlic, oregano, ground spices, and salt.

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