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Grilled Pork Ribs (Costillas De Puerco a la Parrilla)

2 lb Pork ribs
3 Cloves garlic
1 1/2 ts Oregano

Recado de Adobo Colorado:
1 tb Annatto seeds
1 ts Pepper
1 ts Cumin
2 Cloves
1 Ball of allspice
5 Cloves garlic
Sour orange
10 Italian plum tomatoes
10 sm Onions
1/2 Head garlic

Spice Blend:
1/4 ts Cumin; toasted
1/4 ts Oregano; toasted
Salt and pepper
3 tb Vinegar

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

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.

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