Cost Sheet - Yucatan-Style Baby Back Ribs with Spicy Cherry Glaze
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For the ribs:
| Ingredients | Cost |
| Banana leaves, available in Latin food suppliers | $7.99 |
| 12 racks baby back ribs, rinsed in cold water and patted dry | $50.33-83.88 |
| 2 bunches thyme, chopped | $2.39-3.98 |
| 2 bunches oregano, chopped | $2.39-3.98 |
| 1 bunch rosemary, chopped | $1.43-2.39 |
| 16 ounces sliced shallots | $2.39-3.98 |
| 5 ounces sliced garlic | $.75-1.25 |
| 12 bay leaves | $.23-.38 |
| 2 tablespoons whole allspice | $1.88-3.14 |
| 2 tablespoons ground cumin | $1.88-3.14 |
| 2 tablespoons ground coriander | $1.88-3.14 |
| ¼ cup achiote paste | $1.54-2.57 |
| 10 lemons, sliced | $3.00-5.00 |
| 10 limes, sliced | $2.00-3.34 |
| 1 ½ quarts orange juice | $2.70-4.50 |
| Spicy Cherry Glaze (recipe follows) | |
| Toasted sesame seeds, to garnish |
For the cherry glaze:
| Ingredients | Cost |
| 1 ounce vegetable oil | $.05-.09 |
| 1 ounce minced garlic | $.15-.25 |
| 8 ounces diced red onion | $.48-.80 |
| 2 ounces minced fresh ginger | $.24-.41 |
| 1 ½ quarts frozen sour cherries | $14.36-23.94 |
| 4 ounces soy sauce | $.32-.55 |
| 3 ounces Sriracha hot sauce | $.08-.14 |
| 2 ounces reposado tequila | $1.14-2.35 |
| 1 ounce sherry wine vinegar | $.09-.15 |
| 2 teaspoons sesame oil | $.19-.32 |
| Salt and pepper to taste |
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