Name: Baby Back Ribs with Sofrito Glaze
Yield: 4 servings
Ingredients: Marinade; 1 tablespoon annatto seeds; 1/4 cup vegetable oil; 1 tablespoon 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 bunch oregano; 1/2 bunch cilantro; 2 tablespoons tomato paste; 3 whole tomatoes; 1/4 cup cider vinegar; 2 teaspoons salt; 1 teaspoon freshly ground pepper; 2 tablespoons guava jelly; 1/4 cup coffee liqueur; 4 pounds baby back pork ribs

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.

Baby Back Ribs with Sofrito Glaze

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