Achiote Short Ribs & Ancho Barbecue Sauce & Avocado Relish Recipe – Sunset Magazine

Ingredients

• RIBS
• Zest and juice of 1 large or 2 small oranges
• 2 tablespoons achiote paste*
• 1/2 cup chopped fresh oregano leaves
• 2 teaspoons kosher salt
• 2 teaspoons pepper
• 3 whole short ribs (4 3/4 lbs. total), each cut in half*, or 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
• SAUCE
• 1/4 cup achiote paste*
• 1 cup packed brown sugar
• 1 large dried ancho chile, stemmed, torn into pieces
• 1 teaspoon ground hot New Mexico chile or 1/2 tsp. cayenne
• 3 garlic cloves
• 1 cinnamon stick (about 2 1/2 in. long)
• 2 tablespoons dried oregano
• 1 cup medium-dry madeira wine
• About 1/4 cup lime juice
• About 1/2 tsp. kosher salt
• About 1 cup reduced-sodium chicken broth
• 1 1/2 teaspoons liquid smoke
• RELISH
• 3 firm-ripe avocados, coarsely chopped
• 3/4 cup seeded Anaheim chiles, cut into small dice
• 1/2 cup coarsely chopped cilantro
• Zest and juice of 2 limes
• 1 1/2 tablespoons extra-virgin olive oil
• About 1/4 tsp. kosher salt