Baby Back Ribs with Sofrito Glaze

4 servings
  • 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
  • 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.

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    Baby Back Ribs

    Recipe courtesy of Sandra Lee