Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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. Saute 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.

IDEAS YOU'LL LOVE

Dry Rub Baby Back Ribs

Recipe courtesy of Bobby Deen

Spicy Baby Back Ribs

Recipe courtesy of Ree Drummond

Backyard Baby Back Ribs

Recipe courtesy of Alton Brown

Dry Rub Baby Back Ribs

Recipe courtesy of Food Network

Who Loves Ya Baby-Back?

Recipe courtesy of Alton Brown

Beef Short Ribs

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Scott's Short Ribs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking