Ribs: Achiote Grilled Ribs
Source of Recipe
fooddownunder.com
List of Ingredients
2 gal beef stock
1 1/2 cup red wine vinegar
1 cup achiote paste
2 cup ground ancho chiles
1 1/2 cup ground cumin
1 cup tomato paste
1/2 cup garlic powder
1/4 cup hot pepper sauce
1/4 cup chipotle sauce or pureed chipotle chiles in adobo sauce
1/4 cup cayenne pepper
2 tbl ground ginger
1 tbl honey
2 smoked ham hocks
4 slabs pork ribs 3 pounds each
1 1/2 tbl salt
6 tbl achiote rib rub see recipeRecipe
* If you prefer less spicy ribs, omit the Achiote Rib Rub and brush the ribs with Sauce before grilling.
* Combine beef stock and vinegar in stock pot. Add achiote paste and stir to dissolve. Add ground ancho chiles, cumin, tomato paste, garlic powder, hot pepper sauce, chipotle sauce, cayenne, ginger and honey and stir to mix well. Add ham hocks and bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Recipe can be made to this point.
* Season ribs with salt. Place ribs in large, deep roasting pan and pour cooking liquid over ribs. Wrap with plastic wrap, then cover with foil and seal airtight. Bake at 350 degrees until meat is tender but not falling off bone, about 2 hours. Remove from oven and let rest in cooking liquid until cool. Ribs can be refrigerated overnight.
* Remove ribs from liquid. Reserve liquid, skim off fat and freeze to use again for braising ribs. Lightly blot ribs with paper towels. Use fingers to rub Achiote Rib Rub over ribs to coat.
* Heat grill to high. Grease grate with oiled paper towels. Grill ribs until slightly charred, about 5 minutes per side. Cut into individual rib servings. Pass sauce separately
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