Grilled Yucatan-style Pork Ribs with Guacasalsa
Costillas al Carbon Yucatecas -- Grilled Yucatan-style Pork Ribs with Guacasalsa
4 pounds meaty pork ribs
2 tablespoons achiote paste
¼ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
4 cloves of garlic, minced
3 large ripe roasted tomatoes
¼ medium white onion, grilled
½ chile habanero (optional)
¼ cup cilantro, coarsley chopped
Salt to taste
Guacasalsa
2 avocados, peeled, pitted and cut into chunks
½ white onion, chopped
2 cloves of garlic, minced
8 large tomatillos, quartered
3 serrano chiles, chopped
2 tablespoons lime juice
¾ cup milk salt to taste
Cut the ribs into sections of 4 or 5 ribs each and place in a large pot. Add enough salted water to cover the ribs. Bring to a boil, skimming off any foam from the surface. Reduce the heat to low, cover and simmer until nearly cooked, about 35 minutes. Transfer the ribs to a glass bowl.
In a separate bowl, dissolve the achiote paste in the orange and lime juice, stir in the garlic and a good amount of salt. Pour over the ribs, mix well, cover and refrigerate for at least 6 hours or up to 24 hours.
Prepare an indirect heat fire in a charcoal grill. Meanwhile roast the tomatoes, onions and habanero chile on the grill. Remove ribs from the marinade, place on the grill rack and grill, turning often until crispy brown, for about 15 minutes.
Combine the tomatoes, onions and habanero chile in a blender or food processor and blend until smooth. Pour the puree into a sauté pan and heat to serving temperature.
Remove the ribs from the grill and cut into 1-rib portions. Add the ribs to the sauce and simmer, uncovered over low heat for 5 minutes. Taste and adjust the seasoning with salt.
For guacasalsa: In a blender combine all the ingredients and pulse gently to bring to chunky-pourable texture. Have a little cold water ready to adjust consistency. Season with salt.
This should be made an hour or so ahead of time so it can chill well and the flavor can balance
Arrange the ribs on a platter, spoon the sauce over them and sprinkle with the cilantro. Serve guacsalsa along with the ribs as a condiment.
Serves six.
Chef Freddy Sanchez, Adobo Grill, for Haas Avocados from Mexico