Recipe extracted from Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz-Fuentes (£26, Hardie Grant). Try more Mexican recipes here, and read Edson's guide to Mexico City here. For more ribs recipes, check out our BBQ peanut pork ribs and lamb ribs recipes.

Edson says: "Cochinita pibil is the emblematic dish of Yucatán. The whole suckling pig, known as cochinita, is doused in achiote marinade, wrapped in banana leaves and slow-roasted in a pit. Achiote paste, a mix of crushed annatto seeds and spices, has a deep, vibrant red colour and unique peppery, musky flavour that pairs beautifully with pork."


  • 2 x 1kg racks pork ribs
  • oil, for brushing


  • 150g achiote paste, crumbled
  • 230ml freshly squeezed orange juice
  • 1-2 limes, juiced to make 3 tbsp
  • 45g garlic cloves, peeled
  • 1 habanero chilli, trimmed
  • 1½ tsp mexican oregano


  • STEP 1

    Put all the ingredients for the marinade in a blender with ¾ tsp of salt and blitz until smooth. Put the ribs in a large non-reactive dish (glass or porcelain is best), cover with the marinade and chill overnight.

  • STEP 2

    Remove the ribs from the fridge 1 hour before cooking. Heat the oven to 160C/fan 140C/gas 3 and line a roasting tin with a piece of foil large enough to enclose the ribs. Put a large sheet of baking paper on top of the foil, then put the ribs on top. Scrape over any left-over marinade and pour over 200ml of water. Cover with a second piece of baking paper, wrap the ribs in the paper and foil, and scrunch the edges of the foil to seal.

  • STEP 3

    Bake the ribs for 2 hours, then open the foil parcel and check that the meat is cooked through and falling off the bone. Turn up the oven to 180C/fan 160C/gas 5. Lightly brush the ribs with some oil and bake for 20 minutes more with the parcel open until the top of the meat has a slight crust.

  • STEP 4

    Serve the ribs straight from the oven, with black beans and salsa on the side, if you like.


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