Silvio Campos, Tixkobob, Yucatan, Mexico

Ingredients

4 pounds pork back ribs, meaty

Sea salt, to taste

2 Tbsp. achiote paste

1/2 cup bitter orange juice

4 garlic cloves, minced

2 large roasted tomatocs

1/4 roasted white onion

1 roasted habanero chile

1/4 cup cilantro, coarsely chopped

Directions

Cut the ribs into sections of 4 to 5 ribs each and place them in a large pot. Cover with water, add salt, and bring to a boil. Reduce the heat, cover, and simmer for 35 minutes, or until tender. Remove the ribs and set aside.

In a bowl, dissolve the achiote paste with the juice; stir in the garlic and a good amount of salt. Marinate the ribs with the mixture, covered in the refrigerator, for at least 6 hours and up to 24. When ready to cook, remove the ribs and cook them slowly over indirect heat on the grill until a crispy brown, or broil in the oven.

While the meat is cooking, put the tomatoes, onion, and chile in a blender or food processor and blend until smooth. Pour this mixture into a saucepan and keep warm over low heat. The sauce can be prepared in advance and reheated.

Cut the cooked ribs into 1-rib portions. Add the ribs to the sauce and simmer for 10 minutes. If needed, season with salt. Serve the ribs on a deep platter, spoon on the sauce, and sprinkle with the cilantro.

Marinated red onions are the usual accompaniment, along with black beans.

Note: Substitute the bitter orange juice with 1 part fresh orange juice, 2 parts fresh lime juice, and 1 part fresh grapefruit juice.

Yield: 4 to 6 portions