Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 tablespoon of achiote powder, 1 teaspoon of cumin powder, 4 minced garlic cloves, 0.5 cup of fresh orange juice, 2 tablespoons of apple cider vinegar, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper in a large bowl to create the marinade for the pork ribs.

2. 2

   Place 1.5 kilograms of pork ribs in the prepared marinade, ensuring all surfaces are thoroughly coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply.

3. 3

   In a small saucepan, combine 3 peeled and chopped medium tamarillos, 2 star anise pods, 2 tablespoons of brown sugar, 0.25 finely diced small white onion, 1 teaspoon of grated fresh ginger, and 0.25 cup of water, bringing the mixture to a simmer over medium heat for 15-20 minutes until the tamarillos soften and the mixture slightly thickens.

4. 4

   Carefully remove the 2 star anise pods from the tamarillo mixture, then transfer the remaining contents to a blender and process until a smooth glaze is formed, adjusting consistency with a splash of water if needed.

5. 5

   Preheat a tandoor oven to 200 degrees Celsius (approximately 390 degrees Fahrenheit) and, once hot, carefully hang the marinated pork ribs inside the tandoor or place them on a rack if available, allowing them to cook for 40 minutes.

6. 6

   After 40 minutes, remove the ribs from the tandoor, brush them generously with the prepared tamarillo-star anise glaze, and return them to the tandoor for an additional 20-25 minutes, or until deeply caramelized and tender.