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Pork ribs with achiote
Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.
This recipe by Othoniel Alvarez Castaneda, chef at the Dame des Arts restaurant in Paris ,is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 15 min
- Cooking time: 6 h
- Resting time: 2 h 20
Ingredients for the achiote porkribs
- 750 g pork loin, rind removed
For the marinade
- 100 g achiote (or roucou) paste
- 4 garlic cloves
- ½ onion
- 3 tbsp. neutral oil
- 6 tbsp. rice vinegar
- 10 cl water
- 1 pinch cumin powder
- salt and pepper
Steps for achiote porkribs
- Clean the meat with a clean, damp cloth, season with salt and pepper and chill for 20 min.
- At the same time, blend the marinade ingredients in a blender or with an immersion blender to obtain a red-colored marinade with lots of flavor.
- Remove the meat from the fridge and massage the marinade into the pork loin (use gloves or a spatula). Refrigerate for 2 h.
- At the same time, preheat the oven to 130°C. Place the meat in a deep container and fill the bottom with 1 cm of water. Cover the meat with a sheet of parchment paper and cover the container with aluminum foil. Place in the oven and cook for 6 h.
- Finishing and serving: once out of the oven, leave the meat to rest and cut up each ribeye. Serve with a seasonal salad and fresh vegetables. Ideal for sharing and eating with your fingers!
Further information
- Dame des Arts, 4 rue Danton, 75006 Paris 6
- 12.5/20 in the Livre des 109
- Read Gault&Millau's review of Dame des Arts
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