Title: Baby back ribs with sofrito glaze
 Categories: Toohot
      Yield: 4 Servings
 
           Marinade
      1 tb Annatto seeds
    1/4 c  Vegetable oil
      1 tb 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 bn Oregano
    1/2 bn Cilantro
      2 tb Tomato paste
      3    Whole tomatoes
    1/4 c  Cider vinegar
      2 ts Salt
      1 ts Freshly ground pepper
      2 tb Guava jelly
    1/4 c  Coffee liqueur
      4 lb Baby back pork ribs
 
  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