Baby Back Ribs With Sofrito Glaze Recipe

  1. To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat.
  2. Keep shaking the pan and tossing the seeds till their aroma is released, 1 to 2 min.
  3. Stir in the vegetable oil and set aside.
  4. When cold, strain to remove seeds.
  5. Heat the annatto and olive oils in a large skillet.
  6. Add in the onion, chile, garlic, red peppers, recao and cilantro.
  7. Saute/fry over medium heat till vegetables soften, about 5 min.
  8. Stir in the tomato paste and continue cooking for 2 more min.
  9. Add in the tomatoes and cook two more min.
  10. Allow to cold, then transfer mix to a food processor or possibly blender and puree.
  11. Pour marinade into a large bowl and stir in vinegar.
  12. Add in remaining marinade ingredients.
  13. Place the ribs in the marinade and allow to sit for at least 1 hour, or possibly overnight.
  14. Preheat oven to 350 degrees.
  15. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting).
  16. Add in 1/4-inch water to the pan, cover and bake for one hour.
  17. Uncover and bake for another hour, basting with the reserved marinade every 15 min.
  18. This recipe yields 4 servings.

back pork ribs, seeds, vegetable oil, extra virgin olive oil, onion, garlic, red peppers, recao, cilantro, tomato paste, tomatoes, vinegar, salt, black pepper, guava jelly, coffee liqueur

Taken from cookeatshare.com/recipes/baby-back-ribs-with-sofrito-glaze-72843 (may not work)

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