Recipe - Grilled Pork Recipe

2 pound Pork ribs
3 Cloves garlic
1 One half teaspoon Oregano

RECADO DE ADOBO COLORADO
1 tablespoon Annatto seeds
1 teaspoon Pepper
1 teaspoon Cumin
2 Cloves
1 Ball of allspice
5 Cloves garlic
Sour orange
10 Italian plum tomatoes
10 small Onions
One half Head garlic

SPICE BLEND
One fourth teaspoon Cumin; toasted
One fourth teaspoon Oregano; toasted
Salt and pepper
3 tablespoon Vinegar

Boil ribs One half hour in salted water with 3 cloves garlic and 3 leaves
oregano. Remove from water.

To make the recado, grind the annatto seeds with a molcajete. Add remaining
spices and garlic and grind thoroughly, using sour orange juice to make a
paste.

Rub the recado over the ribs, and grill until done.

For the sauce: The tomatoes can be roasted over the grill about 10 minutes,
over an open fire, or in a comal or frying pan. Roast the onion and garlic.

Mix the spiceblend ingredients with the tomatoes in a blender of
molcajete. Slice the onions and serve on the side with the garlic and
tomato sauce.

Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens'
Family Cookbook" 1979 edition
Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998