Baby Back Ribs With Sofrito Glaze

Recipe Ingredients

4 lbs	1816g / 64oz	Baby back pork ribs
		Marinade
1 tablespoon	15ml	Annatto seeds
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Olive 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	2.5ml	Cilantro
2 tablespoons	30ml	Tomato paste
3		Tomatoes
1/4 cup	59ml	Cider vinegar
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2 tablespoons	30ml	Guava jelly
1/4 cup	59ml	Coffee 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.

Source:
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 - http://www.foodtv.com

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