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Baby Back Ribs With Sofrito Glaze

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozBaby back pork ribs
1 tablespoon 15mlAnnatto seeds
1/4 cup 59mlVegetable oil
1 tablespoon 15mlOlive oil
1   Yellow onion - diced
1   Anaheim chile - seeded and diced
4   Garlic cloves
2   Red peppers - seeded and diced
3   Recao leaves - optional (or 1/2 bunch oregano)
1/2 teaspoon 2.5mlCilantro
2 tablespoons 30mlTomato paste
3   Tomatoes
1/4 cup 59mlCider vinegar
2 teaspoons 10mlSalt
1 teaspoon 5mlFreshly-ground black pepper
2 tablespoons 30mlGuava jelly
1/4 cup 59mlCoffee liqueur

Recipe Instructions

To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds.

Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight.

Preheat oven to 350 degrees. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4-inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) - Downloaded from their Web-Site -


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