Recipe - Baby Back Ribs With Sofrito Glaze

Marinade
1 tablespoon Annatto seeds
One fourth cup Vegetable oil
1 tablespoon Olive oil
1 Yellow onion; minced
1 Anaheim chile; seeded and
minced
4 Garlic cloves
2 Red peppers; seeded and
minced
3 Recao leaves (optional) or
One half bn Oregano
One half bn Cilantro
2 tablespoon Tomato paste
3 Whole tomatoes
One fourth cup Cider vinegar
2 teaspoon Salt
1 teaspoon Pepper; freshly ground
2 tablespoon Guava jelly
One fourth cup Coffee liqueur
4 pound 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
11/13/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6316

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 10:30:25 0600

From: Pat Asher asher@mcs.com