Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
James Beard award-nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these succulent ribs: They're oven-braised with citrus and achiote, then finished on the grill with a smoky chile sauce (liquid smoke is a natural product made by capturing the smoke from burning wood and combining it with water; find it in grocery stores alongside barbecue sauces). At the restaurant, he uses boned beef short ribs, but we opted to keep it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs. See "Secrets for Fantastic Ribs" and "Setting Up Your Grill" below.
- Time: 240 min
- Servings: 6
Source: Sunset Magazine
Ingredients
- RIBS
- Zest and juice of 1 large or 2 small oranges
- tablespoons achiote paste*
- chopped fresh oregano leaves
- teaspoons kosher salt
- teaspoons pepper
- whole short ribs , each cut in half*, or 2 racks pork spareribs trimmed St. Loui
- SAUCE
- achiote paste*
- packed brown sugar
- large dried ancho chile, stemmed, torn into pieces
- teaspoon ground hot New Mexico chile or 1/2 tsp. cayenne
- garlic cloves
- cinnamon stick
- tablespoons dried oregano
- medium-dry madeira wine
- About 1/4 cup lime juice
- About 1/2 tsp. kosher salt
- About 1 cup reduced-sodium chicken broth
- teaspoons liquid smoke
- RELISH
- firm-ripe avocados, coarsely chopped
- seeded Anaheim chiles, cut into small dice
- coarsely chopped cilantro
- Zest and juice of 2 limes
- tablespoons extra-virgin olive oil
- About 1/4 tsp. kosher salt