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Recipe
Achiote Grilled Ribs Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 10520g | |
| Calories 4711 | |
| Calories from Fat 1514 | 32% |
| Total Fat 179.57g | 224% |
| Saturated Fat 21.74g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68148mg | 2840% |
| Potassium 29590mg | 845% |
| Total Carbs 620.23g | 165% |
| Dietary Fiber 182.5g | 608% |
| Sugars 80.64g | 54% |
| Protein 264.67g | 423% |
Ingredients Convert Measures
- 2 gal beef stock
- 11/2 c. red wine vinegar
- 1 c. achiote paste
- 2 c. grnd ancho chiles
- 11/2 c. grnd cumin
- 1 c. tomato paste
- 1/2 c. garlic pwdr
- 1/4 c. warm pepper sauce
- 1/4 c. chipotle sauce or possibly
- pureed chipotle chiles in adobo sauce
- 1/4 c. cayenne pepper
- 2 Tbsp. grnd ginger
- 1 Tbsp. honey
- 2 x smoked ham hocks
- 4 x slabs pork ribs 3 pounds each
- 11/2 Tbsp. salt
- 6 Tbsp. achiote rib rub see recipe
- ancho porter barbecue sauce see recipe, optional
Directions
- If you prefer less spicy ribs, omit the Achiote Rib Rub and brush the ribs with Ancho Porter Barbecue Sauce before grilling.
- Combine beef stock and vinegar in stock pot. Add in achiote paste and stir to dissolve. Add in grnd ancho chiles, cumin, tomato paste, garlic pwdr, warm pepper sauce, chipotle sauce, cayenne, ginger and honey and stir to mix well. Add in ham hocks and bring to boil. Reduce heat and simmer, uncovered, 15 min. 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 till meat is tender but not falling off bone, about 2 hrs. Remove from oven and let rest in cooking liquid till cold. 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 till slightly charred, about 5 min per side. Cut into individual rib servings. Pass Ancho Porter Barbecue Sauce separately.
