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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