Baby Back Ribs With Sofrito Glaze
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
42
Spice
33
Sweetness
60
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Marinade1 tbsp
Annatto Seed1 cup
Vegetable Oil1 tbsp
Olive Oil2 tbsps
Tomato Paste1 cup
Cider Vinegar2 tsps
Salt1 tsp
Pepper (freshly ground)2 tbsps
Guava Jelly1810 g
Baby Back Pork RibsDirections:
1
To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat
2
Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes
3
Stir in the vegetable oil and set aside
4
When cool, strain to remove seeds
5
Heat the annatto and olive oils in a large skillet
6
Add the onion, chile, garlic, red peppers, recao and cilantro
7
Saute over medium heat until vegetables soften, about 5 minutes
8
Stir in the tomato paste and continue cooking for 2 more minutes
9
Add the tomatoes and cook two more minutes
10
Allow to cool, then transfer mixture to a food processor or blender and puree
11
Pour marinade into a large bowl and stir in vinegar
12
Add remaining marinade ingredients
13
Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight
14
Preheat oven to 350 degrees
15
Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting)
16
Add 1/4inch water to the pan, cover and bake for one hour
17
Uncover and bake for another hour, basting with the reserved marinade every 15 minutes