Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
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Ingredients

  • Zest and juice of 1 large or 2 small oranges
  • 2 tablespoons
  • achiote paste*
  • 1/2 cup
  • chopped fresh oregano leaves
  • 2 teaspoons
  • kosher salt
  • 2 teaspoons
  • pepper
  • whole short ribs (4 3/4 lbs. total), each cut in half*, or 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
  • SAUCE
  • 1/4 cup
  • achiote paste*
  • 1 cup
  • packed brown sugar
  • large dried ancho chile, stemmed, torn into pieces
  • 1 teaspoon
  • ground hot New Mexico chile or 1/2 tsp. cayenne
  • garlic cloves
  • cinnamon stick (about 2 1/2 in. long)
  • 2 tablespoons
  • dried oregano
  • 1 cup
  • medium-dry madeira wine
  • About 1/4 cup lime juice
  • About 1/2 tsp. kosher salt
  • About 1 cup reduced-sodium chicken broth
  • 1 1/2 teaspoons
  • liquid smoke
  • RELISH
  • firm-ripe avocados, coarsely chopped
  • 3/4 cup
  • seeded Anaheim chiles, cut into small dice
  • 1/2 cup
  • coarsely chopped cilantro
  • Zest and juice of 2 limes
  • 1 1/2 tablespoons
  • extra-virgin olive oil
  • About 1/4 tsp. kosher salt

Instructions

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