Pibil-Style Pork Ribs

Instructions

Make the pibil marinade

Place all the ingredients for the marinade in a blender and blend until smooth.

Marinate the ribs

Place ribs in a large non-reactive container, such as a glass or porcelain dish. Cover with the marinade and refrigerate overnight.

Remove ribs from the refrigerator about 1 hour before cooking. Preheat oven to 325°F (160°C) and line a roasting pan with a large piece of aluminum foil, big enough to enclose the ribs.

Place a large sheet of baking parchment on top of the foil, then place the ribs on the baking parchment. Scrape out any marinade left in the dish and pour it over the top of the ribs, along with the water. Cover with a second piece of baking parchment and wrap the ribs in the paper and foil. Crumple the edges of the foil to seal.

Place in the oven and bake until the meat is well cooked and falling off the bone, 2 to 2 1/2 hours.

Increase oven temperature to 350°F (180°C). Lightly brush ribs with oil and bake, in the open parcel, until the top of the meat begins to form a crust, about 20 minutes.

Make the habanero salsa

While the ribs are cooking, in a bowl, combine red onion, chiles, pickled red onions, pickling juice, orange juice, and salt. Mix well until the salt has dissolved.

Whisk in the olive oil and leave the salsa to infuse for 10 minutes. Taste to check seasoning and balance, and adjust accordingly with more juice, chiles, or salt if needed. This salsa should be spicy but with a fragrant and citrusy flavor. Add the cilantro just before serving.

Serve ribs straight from the oven, with habanero salsa, and black beans, if desired, on the side.

Mains