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GRILLED PORK RIBS (COSTILLAS DE PUERCO
A LA PARRILLA)
 
2 pounds pork ribs
3 cloves garlic
1-1/2 teaspoons oregano

RECADO DE ADOBO COLORADO:

1 tablespoon annatto seeds
1 teaspoon pepper
1 teaspoon cumin
2 cloves
1 ball of allspice
5 cloves garlic
sour orange
10 Italian plum tomatoes
10 small onions
1/2 head garlic

SPICE BLEND:

1/4 teaspoon cumin, toasted
1/4 teaspoon oregano, toasted
salt and pepper
3 tablespoons vinegar

Boil ribs 1/2 hour in salted water with 3 cloves garlic and 3 leaves oregano.

To make the recado, grind the annatto seeds with a molcajete. Add remaining spices and garlic and grind thoroughly, using sour orange juice to make a paste.

Rub the recado over the ribs, and grill until done.

For the sauce: The tomatoes can be roasted over the grill about 10 minutes, over an open fire, or in a comal or frying pan. Roast the onion and garlic.

Mix the spice-blend ingredients with the tomatoes in a blender of molcajete. Slice the onions and serve on the side with the garlic and tomato sauce.

Serving Size: 6

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