Garlic-Rubbed Spareribs

More from this source
Food & Wine


Add a comment


1/4 cup plus 2 tablespoons annatto (achiote) seeds

16 garlic cloves, 10 halved

1 medium onion, coarsely chopped

2 tablespoons dried oregano, preferably Mexican

2 tablespoons freshly ground pepper

1/2 cup fresh grapefruit juice

1/2 cup fresh orange juice

1/2 cup vegetable oil

3 racks large pork spareribs (about 3 1/2 pounds each), trimmed of excess fat

Kosher salt

6 banana leaves, about 12 by 18 inches each (optional; see Note), thawed and patted dry

18 bay leaves

3 small red onions, thinly sliced

Two dozen 6-inch corn tortillas

Pickled Red Onions

Yucat√°n Table Sauce

You might also like

Applewood-Smoked Spareribs With Paprika Chili S...
Kansas City-Style Spareribs With Barbecue Sauce
Kansas City Sweet-And-Smoky Ribs
Pressure Cooker Indian Curry Lamb Spareribs
Nom Nom Paleo
Jamaican Jerk Braised Spareribs
McCormick Gourmet
Honey-Glazed Spareribs
Leite's Culinaria
Memphis Ribs With Coleslaw
Barbecued Pork Ribs
SF Gate
Kansas City Style Barbecued Ribs
Fine Cooking
Tuffy Stone's Competition Ribs