Recipe - Adobo Yucateco (Yucatecan Barbecue)

3 Ancho chiles; tops removed
One half cup Pasta de Achiote; (recipe
follows)
One half cup Fresh orange juice
2 Garlic cloves; peeled
1 teaspoon Dried Mexican oregano
One fourth cup Red wine vinegar
One half teaspoon Sugar; optional
1 teaspoon Salt; or to taste
2 pound Countrystyle pork ribs or
thick pork chops

I copied this verbatim from "Zarela Martinez Food from My Heart
(Cuisines of Mexico Remembered and Reimagined)", a cookbook/memoirs
that I picked up in a bargain bookstore. I am in the middle of
preparing this very recipe and so far it smells heavenly. I hope that
y'all will like it too.

I ate this with delicious pork chops at a hotel in Merida. I often
substitute countrystyle ribs here. The adobo can also be used to
coat a pork loin roast (baste frequently with pan juices). I have
used it with great results on baked chicken wings.

If you have no ancho chiles, substitute any dried chile except chile
arbol or chipotle. For a hotter flavor, leave in the seeds and veins.

Rinse the chiles under cold running water, removing the seeds and
veins. Heat a griddle or castiron skillet over high heat until a
drop of water sizzles on contact. Place the chiles on the griddle and
heat until their aroma is released, 1 to 2 minutes on each side. Do
not let them burn or they will make the dish horribly bitter. Place
the toasted chiles in a small bowl or saucepan, cover with boiling
water and let soak until somewhat softened, about 10 minutes.

Place the softened chiles, Achiote paste, orange juice, garlic and
oregano in a blender or food processor fitted with the steel blade
and process for 1 minute. Scrape down the sides with a rubber
spatula, add the vinegar and process again until smooth. Taste for
seasoning; add a little sugar, if desired, and the salt.

Rub the ribs or pork chops with the marinade and let rest in the
refrigerator, covered, overnight (or for at least 4 hours).

Preheat the oven to 350F. Choose a roasting pan large enough to allow
a little space between the pieces and bake the ribs or chops until no
pink shows in the center, 20 to 30 minutes.

YIELD: 4