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Ingredients

1. 1/4 cup plus 2 tablespoons annatto (achiote) seeds
2. 16 garlic cloves, 10 halved
3. 1 medium onion, coarsely chopped
4. 2 tablespoons dried oregano, preferably Mexican
5. 2 tablespoons freshly ground pepper
6. 1/2 cup fresh grapefruit juice
7. 1/2 cup fresh orange juice
8. 1/2 cup vegetable oil
9. 3 racks large pork spareribs (about 3 1/2 pounds each), trimmed of excess fat
10. Kosher salt
11. 6 banana leaves, about 12 by 18 inches each (optional; see Note), thawed and patted dry
12. 18 bay leaves
13. 3 small red onions, thinly sliced
14. Two dozen 6-inch corn tortillas

Description

Food & Wine