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Baby Back Ribs with Sofrito Glaze















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 tablespoon annato seeds
¼ cup vegetable oil
1 tablespoon olive oil
1 each yellow onion
1 each anaheim chilies
seeded and diced
4 each garlic cloves
2 each sweet red bell peppers
seeded and diced
½ bunch oregano
or 3 each recao leaves (optional)
½ bunch cilantro
2 tablespoons tomato paste
3 each tomatoes
¼ cup apple cider vinegar
2 Teaspoons salt
1 teaspoon black pepper
freshly ground
2 tablespoons guava jelly
¼ cup liqueur
coffee flavor, such as kahlua
4 pounds baby back 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.

Sauté 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℉ (180℃).

Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add ¼ inch water to the pan, cover and bake for one hour.

Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 21372% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 55% Vitamin C 157%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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