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These achiote-flavored ribs are as delicious as ribs in the U.S., the main difference being that they contain less sugar, leaving them spicier and less sticky. When separated, individual baby back ribs can be served as an appetizer or as part of a grazing menu that might include guacamole and a couple of good salsas.
Makes 24 pieces; serves 12 as part of a grazing menu, 6 to 8 as an appetizer, or 3 to 4 as a main course
Cut each rack in half between the center pair of bones and rinse them well under cold water. Put them in a 5-quart pot and pour enough water over them to cover by about 1 inch. Add the onion, garlic, allspice, and oregano and bring to a boil, then adjust the heat so the liquid Is simmering. Cook just until the meat between the bones is tender but not starting to pull away from the ends of the bones, about 1 hour. Remove from the heat and cool the ribs in the cooking liquid.
While the ribs are cooling, make the marinade: Put the vinegar, achiote paste, garlic, allspice, oregano, sugar, salt, chile powder, and cumin in a blender jar. Blend at high speed until the achiote paste is dissolved, then blend at medium speed until completely smooth. Pour the marinade into a shallow baking dish large enough to hold the ribs in a single layer.
Drain the ribs (discard the liquid) and pat dry with paper towels. Add to the marinade and, wearing gloves if you like, rub the marinade into both sides of the ribs. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate for up to 1 day.
To grill the ribs: Heat a charcoal or gas grill. Set the ribs one side up on the grill and grill, turning once, until well browned, even charred in spots, on both sides, about 12 minutes. Rearrange the ribs on the grill as necessary in order for them to cook evenly.
To broil the ribs: Set the oven rack about 6 inches from the broiler and preheat the broiler, to low if possible. Set the ribs bone side down on the broiler pan and broil, turning once, until well browned, even charred in spots, on both sides, 8 to 10 minutes.
Transfer the ribs to a cutting board and let rest for 5 minutes. Cut between the bones into individual ribs, pile the ribs on a platter and serve.
all material copyright 2001 by
Marilyn
Tausend.
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