Baby back ribs with sofrito glaze

Yield: 4 servings

Measure Ingredient
\N \N Marinade
1 tablespoon Annatto seeds
¼ cup Vegetable oil
1 tablespoon Olive oil
1 \N Yellow onion, diced
1 \N Anaheim chile, seeded and
\N \N Diced
4 \N Garlic cloves
2 \N Red peppers, seeded and
\N \N Diced
3 \N Recao leaves (optional) or
½ bunch Oregano
½ bunch Cilantro
2 tablespoons Tomato paste
3 \N Whole tomatoes
¼ cup Cider vinegar
2 teaspoons Salt
1 teaspoon Freshly ground pepper
2 tablespoons Guava jelly
¼ cup Coffee liqueur
4 pounds Baby back pork ribs

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. SautJ 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 1/4inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.

Yield : 4 servings


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