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
TOO HOT TAMALES SHOW #TH6316