Ingredients
- 4 garlic (cloves)
- 3 tomatoes (whole)
- 3 recao leaves
- 2 peppers seeded (red)
- 1 annatto seeds
- 1 onion (yellow diced)
- 1 anaheim chile seeded
- 1/2 bunch oregano
- 1/2 bunch cilantro
- 1,000 gr baby back pork ribs
- 60 ml cider vinegar
- 60 ml coffee liqueur
- 60 ml vegetable oil
- 34 gr tomato paste
- 32 gr guava jelly
- 16 ml olive oil
- 6 gr salt
- 3 gr pepper (freshly ground)
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 cm 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 0. 881410256410.26 show