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Pork ribs with achiote

Pork ribs with achiote

3/14/24, 8:30 AM
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Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.

This recipe by Othoniel Alvarez Castaneda, chef at the Dame des Arts restaurant in Paris ,is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time: 15 min
  • Cooking time: 6 h
  • Resting time: 2 h 20

Ingredients for the achiote porkribs

  • 750 g pork loin, rind removed

For the marinade

  • 100 g achiote (or roucou) paste
  • 4 garlic cloves
  • ½ onion
  • 3 tbsp. neutral oil
  • 6 tbsp. rice vinegar
  • 10 cl water
  • 1 pinch cumin powder
  • salt and pepper

Steps for achiote porkribs

  1. Clean the meat with a clean, damp cloth, season with salt and pepper and chill for 20 min.
  2. At the same time, blend the marinade ingredients in a blender or with an immersion blender to obtain a red-colored marinade with lots of flavor.
  3. Remove the meat from the fridge and massage the marinade into the pork loin (use gloves or a spatula). Refrigerate for 2 h.
  4. At the same time, preheat the oven to 130°C. Place the meat in a deep container and fill the bottom with 1 cm of water. Cover the meat with a sheet of parchment paper and cover the container with aluminum foil. Place in the oven and cook for 6 h.
  5. Finishing and serving: once out of the oven, leave the meat to rest and cut up each ribeye. Serve with a seasonal salad and fresh vegetables. Ideal for sharing and eating with your fingers!

Further information

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