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Ingredientes
- 2 lb Pork ribs
- 3 x Cloves garlic
- 1 1/2 tsp Oregano
- 1 Tbsp. 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
- 1/4 tsp Cumin, toasted
- 1/4 tsp Oregano, toasted Salt and pepper
- 3 Tbsp. Vinegar
Direcciones
- 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 in remaining spices and garlic and grind thoroughly, using sour orange juice to make a paste.
- Rub the recado over the ribs, and grill till done.
- For the sauce: The tomatoes can be roasted over the grill about 10 min, over an open fire, or possibly in a comal or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 227 | 63% |
| Total Fat 25.25g | 32% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 0.23g | |
| Cholesterol 85mg | 28% |
| Sodium 97mg | 4% |
| Potassium 672mg | 19% |
| Total Carbs 15.5g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.02g | 5% |
| Protein 18.75g | 30% |
