Pibil-style pork ribs

Pibil-style pork ribs

Pibil-style pork ribs

Serves Serves 4 – 6
DifficultyNot too tricky
Recipe From

Ciudad de México

By Edson Diaz Fuentes
Tap For Method

Ingredients

  • 2 x 1kg (2 lb 4 oz) racks of higher-welfare pork ribs oil , for brushing
  • FOR THE PIBIL MARINADE
  • 150 g (5 oz) achiote paste , crumbled
  • 230 ml (7¾ fl oz/scant 1 cup) freshly squeezed orange juice
  • 3 tablespoons lime juice
  • 45 g (1½ oz) garlic cloves
  • 1 habanero chilli , trimmed
  • 1 ½ teaspoons Mexican oregano
  • ¾ teaspoon salt
Tap For Method
Recipe From

Ciudad de México

By Edson Diaz Fuentes
Tap For Ingredients

Method

  1. Place all the ingredients for the marinade in a blender and blend until smooth. Place the ribs in a large non-reactive container – a glass or porcelain dish is best. Cover with the marinade and leave in the refrigerator overnight.
  2. Remove the ribs from the refrigerator about 1 hour before cooking them. Preheat the oven to 160°C/140°C fan/325°F/gas mark 3 and line a roasting tray (pan) with a large piece of tin (aluminium) foil, big enough to enclose the ribs. Place a large sheet of baking parchment on top of the foil, then place the ribs on the baking parchment. Scrape out any marinade left in the dish and pour it over the top of the ribs, along with 200 ml (7 fl oz/scant 1 cup) of water. Cover with a second piece of baking parchment and wrap the ribs in the paper and foil. Crumple the edges of the foil to seal.
  3. Place in the oven and bake for 2 hours, then open the foil and paper and check that the meat is well cooked and is falling off the bone. Increase the oven temperature to 180°C/160°C fan/350°F/gas mark 5. Lightly brush the ribs with oil and bake for a further 20 minutes, in the open parcel, until the top of the meat has a slight crust.
  4. Serve straight from the oven.
Recipe From

Ciudad de México

By Edson Diaz Fuentes