Baby Back Ribs With Sofrito Glaze

Directions

1. 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 till their aroma is released, 1 to 2 min. Stir in the vegetable oil and set aside. When cold, strain to remove seeds.
2. Heat the annatto and olive oils in a large skillet. Add in the onion, chile, garlic, red peppers, recao and cilantro. Saute/fry over medium heat till vegetables soften, about 5 min. Stir in the tomato paste and continue cooking for 2 more min. Add in the tomatoes and cook two more min. Allow to cold, then transfer mix to a food processor or possibly blender and puree. Pour marinade into a large bowl and stir in vinegar. Add in remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or possibly overnight.
3. Preheat oven to 350 degrees.
4. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add in 1/4-inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 min.
5. This recipe yields 4 servings.