Pibil-style pork ribs

Cochinita pibil is the emblematic dish of Yucatan. Cochinita, the whole suckling pig, is doused in achiote marinade, wrapped in banana leaves and slow-roasted in a pit. Achiote paste, a mix of crushed annatto seeds and spices, has a deep, vibrant red colour and a unique peppery, musky flavour which pairs beautifully with pork. In Yucatan, sour oranges are used for the marinade. Try this with the bitter juices of Seville oranges, or mix together orange and lime juice. This marinade works particularly well with spare ribs. If you can get hold of banana leaves, they will add extra flavour, but the ribs can still be slow-cooked to succulence simply wrapped in baking parchment and foil. A word of warning: the habanero chillies used in the marinade give these spare ribs a good kick.