Baby Back Ribs with Sofrito Glaze

Title:
Baby Back Ribs with Sofrito Glaze

Yield:
4 Servings

Categories:
Hot,
Tamales




Ingredients:





          Marinade


     1 tb Annatto seeds


   1/4 c  Vegetable oil


     1 tb Olive oil


     1    Yellow onion; diced


     1    Anaheim chile; seeded and


          -diced


     4    Garlic cloves


     2    Red peppers; seeded and


          -diced


     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


 Recipe By     : TOO HOT TAMALES SHOW #TH6316


 


 Posted to MC-Recipe Digest V1 #305


 


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


 


 From: Pat Asher