Chef Roberto Santibanez
Rosa Mexicano Restaurants, New York City
Yield: 24 individual ribs
Baby back ribs 2 (12-bone) racks
Medium white onion, peeled 1⁄2
Garlic cloves, divided use 16
Salt, divided use 2 Tbsp. plus 1 tsp.
Allspice berries, divided use 16
Dried oregano, divided use 1 1⁄2 Tbsp. plus 1 tsp.
White vinegar 1⁄2 cup
Achiote paste 2 Tbsp.
Cumin seeds 1⁄2 tsp.
Sugar 2 tsp.
Chile de arbol powder 1 tsp.
Cut racks in half; rinse with cold water. Put racks in 5-qt. pot; add water to cover.
Add onion, 12 garlic cloves, 2 Tbsp. salt, 10 allspice berries and 1 1⁄2 Tbsp. dried oregano; bring to a boil. Lower to a simmer; cook 1 hour or until meat is tender. Remove from heat; cool ribs in liquid.
For marinade: blend vinegar, achiote paste, 4 garlic cloves, 1 tsp. salt, 6 allspice berries, 1 tsp. oregano, cumin, sugar and chile de arbol in a blender until allspice berries are coarsely ground.
Drain racks; discard braising liquid. Pat racks dry; rub with marinade.
Place racks into shallow baking dish; cover with plastic wrap; marinate at least 1 hour.
Grill racks to order. To serve, slice into individual ribs.