Baby Back Ribs With Sofrito Glaze Recipe

• 4 lb Baby back pork ribs
• 1 Tbsp. Annatto seeds
• 1/4 c. Vegetable oil
• 1 Tbsp. Extra virgin olive oil
• 1 x Yellow onion diced
• 1 x Anaheim chile seeded and diced
• 4 x Garlic cloves
• 2 x Red peppers seeded and diced
• 3 x Recao leaves optional (or possibly 1/2 bunch oregano)
• 1/2 bn Cilantro
• 2 Tbsp. Tomato paste
• 3 whl Tomatoes
• 1/4 c. Cider vinegar
• 2 tsp Salt
• 1 tsp Freshly-grnd black pepper
• 2 Tbsp. Guava jelly
• 1/4 c. Coffee liqueur

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)