*  Exported from  MasterCook  *

                    Baby Back Ribs With Sofrito Glaze

Recipe By     : TOO HOT TAMALES SHOW #TH6316
Serving Size  : 4    Preparation Time :0:00
Categories    : Too Hot Tamales

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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      pepper -- freshly ground
   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.
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 

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