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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.

Slow-cooker Achiote Ribs


  • 4 pounds pork spareribs

  • 5 tablespoons achiote (annatto seeds)

  • 2 teaspoons cumin seeds

  • 1/2 teaspoon cloves

  • 1/2 tablespoon whole black peppercorns

  • 1/2 teaspoon allspice

  • 2 teaspoons dried oregano

  • 6 garlic cloves

  • 3/4 cup orange juice

  • 3/4 cup lime juice

  • Salt to taste

  • Banana leaves


  1. 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.

  2. In a blender, combine the citrus juices, garlic, oregano, ground spices, and salt.

  3. Cover the ribs with the mixture, and let marinate for at least 1 hour or overnight.

  4. Line a slow-cooker or roasting pan with banana leaves. Place the ribs and marinade inside, and cover with another banana leaf.

  5. 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.

  6. 6. 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.

Slow-cooker Achiote Ribs




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