Baby Back Ribs with Sofrito Glaze

Title: Baby Back Ribs with Sofrito Glaze
Categories: Too, Hot, Tamales
Yield: 4 Servings

1 tb Annatto seeds
1/4 c Vegetable oil
1 tb Olive oil
1 Yellow onion; diced
1 Anaheim chile; seeded and
4 Garlic cloves
2 Red peppers; seeded and
3 Recao leaves (optional) or
1/2 bn Oregano
1/2 bn Cilantro
2 tb Tomato paste
3 Whole tomatoes
1/4 c Cider vinegar
2 ts Salt
1 ts Pepper; freshly ground
2 tb Guava jelly
1/4 c Coffee liqueur
4 lb 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

Posted to MC-Recipe Digest V1 #305

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

From: Pat Asher