3 achiote ribs ancho Recipes

zest and juice of 1 large or 2 small oranges, achiote paste, chopped fresh oregano leaves, kosher salt, pepper, 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, achiote paste, brown sugar, dried ancho chile, stemmed , torn into pieces, ground hot new mexico chile or 1/2 tsp. cayenne, garlic cloves, cinnamon stick (about 2 1/2 in . long), dried oregano, dry madeira wine, lime juice, kosher salt, reduced-sodium chicken broth, liquid smoke, relish, firm-ripe avocados, coarsely chopped, seeded anaheim chiles, cut into small dice, coarsely chopped cilantro, zest and juice of 2 limes, extra-virgin olive oil, kosher salt

dried quajillo chilies, dried chilies , negros or 5 ancho chilies, garlic cloves, minced, white vinegar, plus more to thin the marinade if necessary, achiote paste (available at latin markets), kosher salt, ground cumin, vegetable oil, minced white onions, water, country-style boneless pork ribs or 4 lbs pork shoulder, ripe pineapple, corn tortilla, warmed, diced white onion, sliced radish, fresh cilantro stem, salsa