Achiote Ribs, version 2

What’s for dinner you ask?  How about ACHIOTE RIBS…..

This is one of my family’s favorite dishes, especially my husbands.  Give it a try and let me know what you think……

Achiote Ribs1 slab Pork ribs (about 2 1/2 – 3 lbs.)
2 Tbsp. Oil
1 whole Onion, chopped
1 1/2 cups Water
3 – 4 Garlic cloves, finely minced OR
2 tsp. Garlic powder
1 (1/3 oz. pkg) Achiote powder
1 – 2 whole Bay leaves
6 – 8 Tbsp. Vinegar
6 – 8 Tbsp. Soy Sauce
1/2 – 1 tsp. Salt, to your taste
1/2 tsp. Black pepper
1/4 tsp. Accent, optional
2 Potatoes, cut into cubes
1 1/2 cups Frozen Peas & Carrots, more if you’d like

Cut pork into riblet pieces and add to a pot. Add enough water to cover ribs, bring this to a boil. Cook ribs to remove the scum and melt some of it’s fat for about 15 – 20 minutes. When done, pour the ribs and water into a colander and drain. Rinse the ribs, removing any scum. Wash the pot and return to stove.

Heat the oil; add the onions and garlic (if using), saute until translucent. Return the ribs to pot and if using garlic powder, add it along with the Achiote powder, Bay leaves, Salt, Vinegar, Soy sauce, Black pepper, Accent, Water, and Potatoes. Stir to combine well, bring to a boil; reduce heat to medium low. Cover and cook for about 20 minutes. Stir in between cooking time. Add the Peas and Carrots and cook an additional 10 minutes.

Serve with steamed rice.  ENJOY!

NOTE: I used a slab of baby back ribs.  This dish can also be created using chicken parts, but I wouldn’t suggest using all breast portions, because those pieces usually dry out faster…..

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