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Name: Baby Back Ribs with Sofrito Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 Red peppers seeded and; 3 Whole tomatoes; 1 Yellow onion diced; 4 Garlic; 3 leaves Recao (optional) or; 1/4 c Coffee liqueur; 1 tb Annatto seeds; 2 ts Salt; 2 tb Guava jelly; 1/4 c Vegetable oil; 1 tb olive oil; 1/2 bn Oregano; 4 lb Baby back pork ribs; 2 tb Tomato paste; 1 Anaheim chile seeded and; 1 ts Pepper freshly ground; 1/4 c Cider vinegar; 1/2 bn Cilantro

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INGREDIENTS

2 Red peppers ; seeded and
3 Whole tomatoes
1 Yellow onion ; diced
4 Garlic
3 leaves Recao ; (optional) or
1/4 c Coffee liqueur
1 tb Annatto seeds
2 ts Salt
2 tb Guava jelly
1/4 c Vegetable oil
1 tb olive oil
1/2 bn Oregano
Marinade
4 lb Baby back pork ribs
2 tb Tomato paste
1 Anaheim chile ; seeded and
1 ts Pepper ; freshly ground
1/4 c Cider vinegar
1/2 bn Cilantro

INSTRUCTIONS

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 Recipe By : TOO HOT TAMALES SHOW #TH6316 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 10:30:25 -0600 From: Pat Asher

NOTES

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Baby Back Ribs with Sofrito Glaze

2 Red peppers seeded and
3 Whole tomatoes
1 Yellow onion diced
4 Garlic
3 leaves Recao (optional) or
1/4 c Coffee liqueur
1 tb Annatto seeds
2 ts Salt
2 tb Guava jelly
1/4 c Vegetable oil
1 tb olive oil
1/2 bn Oregano
 Marinade
4 lb Baby back pork ribs
2 tb Tomato paste
1 Anaheim chile seeded and
1 ts Pepper freshly ground
1/4 c Cider vinegar
1/2 bn Cilantro

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  Recipe By     : TOO HOT TAMALES SHOW #TH6316    Posted to MC-Recipe Digest V1 #305    Date: Sat, 16 Nov 1996 10:30:25 -0600    From: Pat Asher <asher@mcs.com>

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Nutrition

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Serving Size: 1 Serving (715g)
Recipe Makes: 4

Calories: 1518
Calories from Fat: 1061 (70%)

Amt Per Serving		% DV

	Total Fat 117.9g	157 %
	Saturated Fat 40.6g	203 %
	Monounsaturated Fat 54.8g
	Polyunsanturated Fat 11.9g
Cholesterol 367.4mg		113 %
Sodium 548.3mg		19 %
Potassium 1853.6mg		49 %
Total Carbohydrate 28.8g		8 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 22.5g
Protein 77.1g		110 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1518

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