Instructions: Boil ribs 1/2 hour in salted water with 3 cloves garlic and 3 leaves oregano. Remove from water.

To make the recado, grind the annatto seeds with a molcajete. Add remaining spices and garlic and grind thoroughly, using sour orange juice to make a paste.

Rub the recado over the ribs, and grill until done.

For the sauce: The tomatoes can be roasted over the grill about 10 minutes, over an open fire, or in a comal or frying pan. Roast the onion and garlic.

Mix the spice-blend ingredients with the tomatoes in a blender of molcajete. Slice the onions and serve on the side with the garlic and tomato sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.