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
- 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 till their aroma is released, 1 to 2 min.
- Stir in the vegetable oil and set aside.
- When cold, strain to remove seeds.
- Heat the annatto and olive oils in a large skillet.
- Add in the onion, chile, garlic, red peppers, recao and cilantro.
- Saute/fry over medium heat till vegetables soften, about 5 min.
- Stir in the tomato paste and continue cooking for 2 more min.
- Add in the tomatoes and cook two more min.
- Allow to cold, then transfer mix to a food processor or possibly blender and puree.
- Pour marinade into a large bowl and stir in vinegar.
- Add in remaining marinade ingredients.
- Place the ribs in the marinade and allow to sit for at least 1 hour, or possibly 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 in 1/4-inch water to the pan, cover and bake for one hour.
- Uncover and bake for another hour, basting with the reserved marinade every 15 min.
- 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)