northern-marianadinner
CNMI Achiote Pork Ribs
Pork ribs slow-cooked in an annatto-soy marinade until fall-off-the-bone tender.
Prep
15 min
Cook
90 min
Servings
4
Difficulty
Medium
★★★★★
4.8(183 ratings)#pork#ribs#annatto#soy#mariana#fiesta
About This Recipe
A Northern Mariana staple for fiestas, these ribs combine the Spanish annatto tradition with soy sauce from Asian influences for a deeply savory, crimson-hued dish.
Ingredients
Serves 4
- 1 kgpork spareribs(cut into individual ribs)
- 3 tbspannatto paste
- 3 tbspsoy sauce
- 1 tbspcalamansi or lemon juice
- 4 clovesgarlic(minced)
- 1 tspblack pepper
Instructions
- 1
Marinate
Mix annatto paste, soy sauce, citrus juice, garlic, and pepper. Coat ribs thoroughly and marinate at least 1 hour, preferably overnight.
- 2
Braise
Place ribs in a heavy pot with 1 cup of water. Cover and cook over low heat for 1 hour, turning once.
- 3
Reduce sauce
Remove lid and increase heat to medium. Cook 20 minutes until sauce reduces and glazes the ribs.
- 4
Grill finish
Optional: grill ribs 5 minutes per side over high heat for caramelized edges.
Watch carefully — the annatto sugar can burn quickly over high heat.
Pro Tips
- →
Overnight marinating deepens the color and flavor significantly.
- →
Annatto paste can be made by grinding annatto seeds with a little oil.
Variations
- •
Add diced pineapple to the braise for sweetness.
- •
Use the leftover sauce as a dipping sauce for red rice.
Storage
Refrigerate up to 4 days. Reheat covered with a splash of water.
History & Origin
Annatto-braised meats arrived via Spanish colonization of the Marianas in the 1600s and became central to Chamorro feasting traditions.
Frequently Asked Questions
What is annatto paste?
It is ground annatto seeds mixed with oil and spices, available in Latin and Asian grocery stores.
Nutrition Facts
Per serving · 4 servings total
Calories480kcal
Protein34g
Carbohydrates6g
Fat34g
Fiber0g
Protein34g
Carbs6g
Fat34g
Time Summary
Prep time15 min
Cook time90 min
Total time105 min
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