Pernil-style Country-Style Ribs - Something Edible
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Pernil-style Country-Style Ribs

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Pernil-style Country-Style Ribs


Servings: Preparation for 3 pounds of ribs.

Prep Time: 12 hours

Cook Time: 8 hours

  • 3 lbs pork country-style ribs
  • 6 cloves garlic smashed
  • 1 Tbsp Kosher salt
  • 1/2 tsp black pepper
  • 2 tsps Mexican oregano dried
  • 1/2 tsp coriander ground
  • 1/4 tsp cumin ground
  • 2 Tbsps extra-virgin olive oil
  • 4 Tbsps cider vinegar (2 Tbsps + 2 Tbsps)
  • 2 Tbsps triple-sec

  • Instructions: Using a mortar & pestle, combine garlic, salt, pepper, oregano, coriander and cumin. Work the spice mix until it becomes a coarse paste. In a small bowl, whisk together said paste paste with olive oil, 2 Tbsps cider vinegar and triple-sec. Cut the pork into manageable pieces if needed and place in a zip-top bag. Pour in the marinade, distribute evenly, remove most of the air from the bag, seal and marinate overnight in the fridge (a day would be better). Be sure to give everything an in-bag massage if you happen to be in the fridge for anything.

    When it's time to cook, turn the crock to low and put in the ribs and marinade. Use the other 2 Tbsps cider vinegar to rinse the good stuff out of the bag, and add it to the crock. Cover and braise on low for 8 hrs. When complete, shred & serve.

    Notes: Flavor inspirations for this recipe via The Noshery and We are Never Full.

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