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Home » Pork~Cerdo » Costillas Al Achiote (Pork Ribs in Achiote)

Costillas Al Achiote (Pork Ribs in Achiote)

October 16, 20196 Comments

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Costillas al achiote translates to ribs in achiote. Achiote comes from the bright colored annatto seeds. Achiote has a mild earthy flavor and it’s distinct bright red color is unmistakable. Cochinita pibil and pork al pastor are just two of the popular Mexican recipes that come to mind when I think of achiote. And not only for costillas, achiote marinades are delicious on chicken and seafood too!

Scroll down to see and read about some of the other delicious recipes prepared with achiote.

Costillas al Achiote

Delicious achiote pork ribs warm right out of your oven!
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Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 4 hours hours
Servings: 6 Servings

Ingredients

  • 4 pounds pork country-style ribs bone in
  • Salt
  • Pepper
  • 2 ounces achiote paste
  • 4-5 cloves of garlic
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp peppercorns
  • 1/2 tsp chile de arbol powder or chipotle
  • Juice of 5 oranges
  • Juice of 2 limes
  • 1/4 cup white distilled vinegar
  • You will also need
  • 4-4 1/2 pounds of bone in pork country-style ribs
  • 1 large onion sliced into rings
  • 1 cup water
  • Foil paper
  • roasting pan

Instructions

  • To the blender, add all of the ingredients for the achiote marinade. Blend on high until smooth. Taste for salt and set aside.
  • Season the pork ribs with salt and pepper on both sides. Set aside.
  • Line the bottom of roasting pan with foil paper. Add the sliced onion rings to the bottom of pan. Layer the ribs across in an even layer.
  • Pour in 1 cup of water to the bottom of pan. Now pour the marinade over the top of pork to coat evenly. Cover tightly with foil paper and roast in a preheated 350 degree oven for 3 hours.
  • After 3 hours, uncover ribs and baste with the sauce from the pan. Place back in the oven and roast uncovered for 30 minutes. Baste one more time and back in the oven for another 30 minutes. Remove from oven and let the ribs rest for 15 minutes before serving. Serve with a fresh salad, rice and corn.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Cochinita Pibil!! Click the link to see full recipe on the blog! https://pinaenlacocina.com/cochinita-pibilslow-roasted-pork-in-banana-leaves/
Chuletas Al Pastor! Click link to see recipe! https://pinaenlacocina.com/chuletas-al-pastor-marinated-pork-chops/
Al Pastor Al Horno! Click Link! https://pinaenlacocina.com/al-pastor-al-horno-roasted-pork/

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Filed Under: Pork~Cerdo Tagged With: Achiote, Costillas, Costillas de Puerco, Pork Ribs

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Reader Interactions

Comments

  1. Mark D Johnson

    October 16, 2019 at 3:08 pm

    There is 8 1/2 #s of country style ribs in the Costillas Al Achiote? Can you use Spare Ribs also?

    Reply
    • Sonia

      October 16, 2019 at 4:45 pm

      Mark, you can absolutely use spare ribs.

      Reply
  2. Kim Focas

    October 12, 2021 at 11:55 pm

    Do you need to marinate the ribs before cooking?? Just it seems alot of liquid even with slow cooking for 3hrs

    Reply
    • Sonia

      October 13, 2021 at 11:09 am

      You can marinate them for 24 to 48 hours, yes. I purposely want the extra liquid at the bottom so I can use the sauce it will create to baste and serve ribs with. If you don’t want to add it, that ok too. It just may be a little dry at the bottom.

      Reply
  3. Kim

    October 14, 2021 at 5:45 pm

    Thanks for letting me know. Juice from 5 Oranges and 2 limes seems to be a lot of Juice, especially when adding another cup of liquid (water).

    Reply
    • Sonia

      October 16, 2021 at 8:58 am

      That’s the beauty of cooking at home. We can customize to suit our taste. Enjoy!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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