Achiote Ribs

Achiote Ribs, one of those recipes that everyone makes a certain way! I actually have another version of this recipe, which I will post later on. This dish is succulent with pieces of pork spareribs, cooked in a vinegar-garlic sauce and flavored with a bit of achiote or annatto seed powder. I love this dish most especially because it’s a ONE POT meal. Just throw all of the ingredients into the pot and cook it up. Serve this with some steaming hot rice and fina’denne’ sauce and watch the dish disappear, but that’s alright because now you have the recipe to make more! HAPPY COOKING! 😉

achiote ribs



1 (2 1/2 – 3 lb.) slab Pork ribs (I like baby back ribs)
1 medium Onion, sliced thinly
8 – 10 whole Garlic cloves, chopped
1 cups White vinegar
1 Tbsp. Soy sauce
2 tsp. Salt, to taste
1 1/4 tsp. ground Black pepper
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Accent seasoning (Ajinomoto)
1 pkg. Mamacita’s Achiote powder
1 small Bay leaf, optional

NOTE:  You can add 1/4 cup tomato ketchup in the end for a different flavor…..


Begin by slicing the baby back ribs into individual pieces and place them into a large pot.











Add the garlic and onions.











Now, into a medium sized bowl, add the rest of the ingredients and stir well to combine, dissolving the Achiote powder thoroughly.











Pour this mixture over the ribs, garlic, and onions.  Stir to combine everything together well.











Now place the pot over MEDIUM HIGH heat and bring this to a boil.  Stir once again, cover with a lid and reduce heat to MEDIUM LOW.  Allow the meat to cook for about 45 minutes or until tender.  Stir often in between cooking time and remove any fat that you see floating to the surface. Taste and adjust seasonings accordingly.  Serve alongside some hot steamed rice and fina’denne’, (Search for the recipe within my blog).


This is the Achiote Powder that I used.

This is the brand of Achiote powder that I used.

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