Patricia Quintana loves to roast meat and fish in banana leaves, which add flavor and keep food moist and succulent. She cooks pork spareribs that way, then serves them with warm tortillas and bowls of garnishes alongside. You can also shred the sparerib meat, mix it with the onions it was roasted with and the pan juices and use the combination as a filling for the tortillas.Plus: More Pork Recipes and Tips
The recipe can be prepared through Step 3; refrigerate overnight.
Banana leaves are available in the freezer section of Latin and Asian markets and in the fresh produce section of some supermarkets.
A spicy, fruity California Zinfandel will have the intensity to balance the meaty ribs. A dark Mexican beer is also fruity enough to stand up to the hearty grilled flavors.