I've done Cochinita Pibil before, but ran across a couple recipes for ribs, so figured why not.
www.edibleboston.com
leitesculinaria.com
Start off with garlic of course and some Annatto paste. Basically Mexican red food coloring, but it does add some flavoring.
Add in Mexican oregano (totally different than your regular stuff), Red Habaneros, cumin and salt. Make sure you wear gloves, unless you want red fingers for a few days and to make sure you don't burn your eyes out after handling the habs.
Used some Naranja Marinade rather than the orange/lime juice combo.
Into the food processor to pulverize the annatto. Nice and red!
Ribs into a vac-bag, add the marinade and into the fridge for a day.
Part two includes banana leaves. You can find them in the freezer section of your local Mexi-Mart. Take the ribs out of the marinade and wrap in a couple layers of banana leaves and onto the Big Joe.
The outside leaves wil dry out, that's why you want several layers.
Open up the package, nice and tender.
Slather with some marinade and back on the Joe to grill up a bit.
And we're done.
Served up with some charro beans. Slightly spicy, definite garlic and citrusy. With a nice tug off the bone. Nice change of pace.
As always, thanks for looking.
Baby Back Ribs, Yucatan-Style — Edible Boston
Photos by Michael Piazza / Styled by Catrine Kelty
www.edibleboston.com
Pibil-Style Pork Ribs
Here's a sweet little recipe for Pibil-style ribs--less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins! #pibilstyle #pibilporkribs #porkribs
leitesculinaria.com
Start off with garlic of course and some Annatto paste. Basically Mexican red food coloring, but it does add some flavoring.
Add in Mexican oregano (totally different than your regular stuff), Red Habaneros, cumin and salt. Make sure you wear gloves, unless you want red fingers for a few days and to make sure you don't burn your eyes out after handling the habs.
Used some Naranja Marinade rather than the orange/lime juice combo.
Into the food processor to pulverize the annatto. Nice and red!
Ribs into a vac-bag, add the marinade and into the fridge for a day.
Part two includes banana leaves. You can find them in the freezer section of your local Mexi-Mart. Take the ribs out of the marinade and wrap in a couple layers of banana leaves and onto the Big Joe.
The outside leaves wil dry out, that's why you want several layers.
Open up the package, nice and tender.
Slather with some marinade and back on the Joe to grill up a bit.
And we're done.
Served up with some charro beans. Slightly spicy, definite garlic and citrusy. With a nice tug off the bone. Nice change of pace.
As always, thanks for looking.
