Baby Back Ribs with Sofrito Glaze
Yield
4 ServingsPrep
60 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 1 | tablespoon |
annato seeds
|
* |
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
yellow onion
diced |
|
| 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
whole |
|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 15 | ml |
annato seeds
|
* |
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
olive oil
|
|
| 1 | each |
yellow onion
diced |
|
| 1 | each |
anaheim chilies
seeded and diced |
*
|
| 4 | each |
garlic cloves
|
|
| 2 | each |
sweet red bell peppers
seeded and diced |
|
| 0.5 | bunch |
oregano
or 3 each recao leaves (optional) |
*
|
| 0.5 | bunch |
cilantro
|
*
|
| 3E+1 | ml |
tomato paste
|
|
| 3 | each |
tomatoes
whole |
|
| 59 | ml |
apple cider vinegar
|
|
| 2 | Teaspoons |
salt
|
*
|
| 5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
guava jelly
|
* |
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 1.8 | kg |
baby back 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.
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.
