Marinade 1 Tablespoon annatto seeds
1/4 Cup vegetable oil
1 Tablespoon 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 Tablespoons tomato paste
3 whole tomatoes
1/4 Cup cider vinegar
2 Teaspoons salt
1 Teaspoon pepper — freshly ground
2 Tablespoons guava jelly
1/4 Cup coffee liqueur
4 Pounds 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/13/96 show