Baby Back Ribs with Sofrito Glaze

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.