two racks of pork ribs on baking parchment in a roasting tray with a pot of salsa

Pibil-style pork ribs

Name: Pibil-style pork ribs
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Mexican
Ingredients: 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

Preparation and cooking time
- Total time2 hrs and 30 mins
- + overnight marinating
Easy
Serves 6

Ingredients

2 x 1kg racks pork ribs
oil, for brushing

PIBIL MARINADE

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

Method

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.