Pork ribs with achiote

3/14/24, 8:30 AM

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

Clean the meat with a clean, damp cloth, season with salt and pepper and chill for 20 min.
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.
Remove the meat from the fridge and massage the marinade into the pork loin (use gloves or a spatula). Refrigerate for 2 h.
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.
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

Dame des Arts, 4 rue Danton, 75006 Paris 6
12.5/20 in the Livre des 109
Read Gault&Millau's review of Dame des Arts

These recipes might interest you

Easy

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.

Chef

Antoine Villard

Restaurant

Dandelion 75020 PARIS

Easy

Créponné verbena

Chef

Julien Allano

Restaurant

Ju - Maison de Cuisine 84480 BONNIEUX

Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.

Chef

Arthur Dubois

Restaurant

Maison Dubois 75008 PARIS

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.