Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish

Name: Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Bbq, Barbecue
Ingredients: 59 milliliters achiote paste; 2 Tbsps achiote paste; 177 milliliters seeded Anaheim chiles, cut into small dice; 1 large dried ancho chile, stemmed, torn into pieces; 3 firm-ripe avocados, coarsely chopped; 237 milliliters packed brown sugar; 118 milliliters coarsely chopped cilantro; 1 cinnamon stick (about 2 1/2 in. long); 237 milliliters dry madeira wine; 3 garlic cloves; 1 teaspoon ground hot New Mexico chile or 1/2 tsp. cayenne; 6 servings SAUCE; 2 Zest and juice of limes; 1 null Zest and juice of or 2 small oranges; 0 teaspoons About kosher salt; 1 teaspoons About kosher salt; 2 teaspoons kosher salt; 59 milliliters About lime juice; 2 teaspoons liquid smoke; 237 milliliters About reduced-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 2 Tbsps dried oregano; 118 milliliters chopped fresh oregano leaves; 2 teaspoons pepper; 6 servings RELISH; 6 servings RIBS; 3 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. servings

Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish might be just the American recipe you are searching for. This gluten free and dairy free recipe serves 6. One portion of this dish contains around 69g of protein, 133g of fat, and a total of 1723 calories. It is perfect for Father's Day. If you have ribs, kosher salt, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as an expensive main course. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Prepare ribs: In a large roasting pan, combine all ingredients except for ribs. Set ribs in pan and rub all over with achiote mixture. Seal pan tightly with foil. Roast, turning ribs every hour, until meat is tender when pierced but not falling off bones, about 2 hours.

Ingredients you will need

Annatto

Meat

Ribs

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Aluminum Foil

Meanwhile, make sauce: In a medium saucepan, combine all ingredients except broth and liquid smoke. Bring to a simmer over medium heat and cook, stirring often, until reduced to a thick paste, 18 to 20 minutes.

Ingredients you will need

Liquid Smoke

Broth

Sauce

Equipment you will use

Sauce Pan

Remove from heat.

Transfer ribs to a rimmed baking sheet and set aside.

Ingredients you will need

Ribs

Equipment you will use

Baking Sheet

Pour pan juices into a large glass measuring cup; skim and discard fat.

Equipment you will use

Measuring Cup

Frying Pan

Add chicken broth to make 2 1/2 cups, then pour into pan with sauce paste. Bring to a simmer over medium heat and cook, stirring often, until ancho pieces are very soft, 15 to 20 minutes. Meanwhile, prepare a grill for medium (350 to 45

Ingredients you will need

Chicken Broth

Sauce

Equipment you will use

Grill

Frying Pan

indirect heat, but skip the drip pan.

Equipment you will use

Frying Pan

Discard cinnamon stick from sauce and stir in liquid smoke. Pure sauce in a blender, then strain.

Ingredients you will need

Cinnamon Stick

Liquid Smoke

Sauce

Equipment you will use

Blender

Add more lime juice and salt to taste.

Ingredients you will need

Lime Juice

Salt

Pour 1 cup sauce into a small bowl for basting and the rest into a small pitcher.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Combine ingredients for relish with salt to taste in a medium bowl; set aside.

Ingredients you will need

Relish

Salt

Equipment you will use

Bowl

Grill ribs, covered, over direct heat, turning once, until browned and sizzling, 4 to 8 minutes total.

Ingredients you will need

Ribs

Equipment you will use

Grill

Transfer ribs bony side up to indirect-heat area and brush generously with some of the 1 cup sauce. Cook until sauce is set, about 5 minutes, then turn, brush again, and cook a few more minutes.

Ingredients you will need

Sauce

Ribs

Transfer short ribs to plates or cut spareribs between bones and put on a platter.

Ingredients you will need

Beef Short Ribs

Spare Ribs

Serve ribs with reserved sauce and the avocado relish.

Ingredients you will need

Avocado

Sauce

Ribs

*Find achiote paste, a Yucatecan seasoning blend made with annatto and vinegar, in the Latino-foods aisle. Ask a butcher to cut short ribs in half.

Ingredients you will need

Seasoning Mix

Annatto Paste

Beef Short Ribs

Annatto

Vinegar

USE PORK SPARERIBS AND BEEF SHORT RIBS. More generously marbled than pork baby back ribs, country-style spareribs, or regular beef ribs, they're noticeably more juicy and flavorful.

Ingredients you will need

Baby Back Ribs

Beef Short Ribs

Spare Ribs

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

Ingredients you will need

Spare Ribs

Meat

Soup

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It's easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Ingredients you will need

Pork Spare Ribs

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

MASTER THE ART OF INDIRECT HEAT. This allows the ribs to cook long and slow, so they become extremely tender and rendered of much of their fat. Then brown them over the direct-heat part of the fire.

Ingredients you will need

Ribs

If using gas, put a drip pan in place under one part of the cooking grate (the indirect-heat area), then light only the burner or burners on the rest of the grill (the direct-heat area).

Equipment you will use

Grill

Frying Pan

If using charcoal, ignite 50 briquets in a chimney, then bank coals on opposite sides of firegrate, leaving a cleared area in the middle. Set a drip pan in the cleared area.

Equipment you will use

Frying Pan

Let coals burn down to the temperature specified in the recipe. To maintain the temp during cooking, add 5 briquets to each mound of coals about every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents under grill and on lid.

Ingredients you will need

Ribs

Equipment you will use

Grill

Equipment

Ingredients

Servings:

59milliliters

achiote paste 2Tbsps

achiote paste 177milliliters

seeded Anaheim chiles, cut into small dice 1large

dried ancho chile, stemmed, torn into pieces 3

firm-ripe avocados, coarsely chopped 237milliliters

packed brown sugar 118milliliters

coarsely chopped cilantro 1

cinnamon stick (about 2 1/2 in. long)237milliliters

dry madeira wine 3

garlic cloves 1teaspoon

ground hot New Mexico chile or 1/2 tsp. cayenne 6servings

SAUCE 2

Zest and juice of limes 1null

Zest and juice of or 2 small oranges 0teaspoons

About kosher salt 1teaspoons

About kosher salt 2teaspoons

kosher salt 59milliliters

About lime juice 2teaspoons

liquid smoke 237milliliters

About reduced-sodium chicken broth 2Tbsps

extra-virgin olive oil 2Tbsps

dried oregano 118milliliters

chopped fresh oregano leaves 2teaspoons

pepper 6servings

RELISH 6servings

RIBS 3

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. servings

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The La Jota Howell Mountain Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.