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Ингредиенты
- 4 lb Baby back pork ribs
- 1 Tbsp. Annatto seeds
- 1/4 c. Vegetable oil
- 1 Tbsp. Extra virgin olive oil
- 1 x Yellow onion diced
- 1 x Anaheim chile seeded and diced
- 4 x Garlic cloves
- 2 x Red peppers seeded and diced
- 3 x Recao leaves optional (or possibly 1/2 bunch oregano)
- 1/2 bn Cilantro
- 2 Tbsp. Tomato paste
- 3 whl Tomatoes
- 1/4 c. Cider vinegar
- 2 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 2 Tbsp. Guava jelly
- 1/4 c. Coffee liqueur
Инструкции
- 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.
- 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.
- 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 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 1155 | |
| Calories from Fat 845 | 73% |
| Total Fat 94.05g | 118% |
| Saturated Fat 26.94g | 108% |
| Trans Fat 1.05g | |
| Cholesterol 263mg | 88% |
| Sodium 1508mg | 63% |
| Potassium 1124mg | 32% |
| Total Carbs 20.07g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 13.75g | 9% |
| Protein 51.22g | 82% |
