Ingredients
- 1.8 kg pork ribs (rack)
- 5 garlic cloves
- 1 tablespoon ají de color (annatto)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Juice of 1 lemon
- 100 ml beer
- Salt and pepper
Step-by-step
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- Put the garlic in the mixing bowl and chop 3 sec, speed 5.
- Add the ají de color, cumin, oregano, lemon juice, salt and pepper and mix 10 sec, speed 3.
- Coat the ribs with the marinade and let rest 1 hour.
- Place in a baking dish, add the beer and cover with foil.
- Bake at 170°C for 90 min, then uncover and brown 20 min more.
- Cut between the ribs and serve with roasted potatoes and pebre.
Tips
- Brushing with the pan juices at the end adds shine and flavor.
- For extra crispiness, raise the oven to 200°C for the last 10 min.
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