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
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 1518
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