Youtor
Slow Cooker Achiote Ribs l Jen Phanomrat
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=7macKDauH78
It's time to slow down with ribs slow-cooked in banana leaves. They're marinated and cooked for hours in a earthy, spicy, citrus blend. Bonus: tequila is involved. • Subscribe to Jen: http://taste.md/1T2BCK8 • INGREDIENTS: • 4 lbs pork spareribs • 5 tbsp achiote (annatto seeds) • 2 tsp cumin seeds • ½ tsp cloves • ½ tbsp whole black peppercorns • ½ tsp allspice • 2 tsp dried oregano • 6 garlic cloves • ¾ cup orange juice • ¾ cup lime juice • Salt to taste • Banana leaves • RECIPE • In a skillet on medium-low heat, toast all the spices, except the oregano, for about 5 minutes or until fragrant. Allow to slightly cool and transfer to a spice grinder or mortar and pestle. Grind into a powder. • In a blender, combine the citrus juices, garlic, oregano, ground spices, and salt. • Cover the ribs with the mixture, and let marinate for at least 1 hour or overnight. • Line a slow-cooker or roasting pan with banana leaves. Place the ribs and marinade inside, and cover with another banana leaf. • Cover and cook on low for 6 hours or high for 4 hours. If roasting in an the oven, cook at 325F for 4 hours. • Remove ribs from the slow cooker and transfer to a banana leaf-lined baking sheet. Broil for about 6-8 min, or until the surface is browned. • ___ • Follow us! We don't bite...unless you're made of food ;) • Subscribe to Tastemade | http://taste.md/1QsXIWq • Snapchat Discover | http://taste.md/1P9UuDM • Facebook | http://taste.md/1Zf0Bve • Instagram | http://taste.md/1OaAv4P • More daily programming | http://www.tastemade.com • Watch us behind the scenes at Snapchat | @tastemade
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