James's Grilled Ribs
2 lb Pork ribs
3 x Cloves garlic
1 1/2 tsp Oregano
RECADO DE ADOBO COLORADO
1 tbl Annatto seeds
1 tsp Pepper
1 tsp Cumin
2 x Cloves
1 x Ball of allspice
5 x Cloves garlic
Sour orange
10 x Italian plum tomatoes
10 sm Onions
1/2 head garlic
SPICE BLEND
1/4 tsp Cumin, toasted
1/4 tsp Oregano, toasted
Salt and pepper
3 tbl Vinegar
Method :
Boil ribs 1/2 hour in salted water with 3 cloves garlic and 3 leaves oregano.
Remove from water.
To make the recado, grind the annatto seeds with a molcajete. Add remaining
spices and garlic and grind thoroughly, using sour orange juice to make a paste.
Rub the recado over the ribs, and grill until done.
For the sauce: The tomatoes can be roasted over the grill about 10 minutes, over
an open fire, or in a comal or frying pan. Roast the onion and garlic.
Mix the spice-blend ingredients with the tomatoes in a blender of molcajete.
Slice the onions and serve on the side with the garlic and tomato sauce.