Marinade
1 tbsp Annatto seeds
1/4 cup Vegetable oil
1 tbsp Olive oil
1 Yellow onion, diced
1 Anaheim chile, seeded and diced
4 Garlic cloves
2 Red peppers, seeded and diced
3 Recao leaves (optional) or
1/2 bunch Oregano
1/2 bunch Cilantro
2 tbsp Tomato paste
3 Whole tomatoes
1/4 cup Cider vinegar
2 tsp Salt
1 tsp Pepper, freshly ground
2 tbsp Guava jelly
1/4 cup Coffee liqueur
4 lb Baby back pork ribs
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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 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 |
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