Baby Back Pork Ribs Done Right

This is a BBQ recipe for Baby Back Pork Ribs. Trust me, once you've had baby back pork ribs done this way, you won't want them any other way!

4 pounds Baby back pork ribs

MARINADE

• 1 tbl spoon 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 but recommended (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 Freshly-ground black pepper
• 2 tablespoons Guava jelly
• 1/4 cup Coffee liqueur

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.

1. Heat the annatto and olive oils in a large skillet.
   
2. Add the onion, chile, garlic, red peppers, recao and cilantro.
   
3. Saute over medium heat until vegetables soften, about 5 minutes.
   
4. Stir in the tomato paste and continue cooking for 2 more minutes.
   
5. Add the tomatoes and cook two more minutes.
   
6. Allow to cool, then transfer mixture to a food processor or blender and puree.
   
7. Pour marinade into a large bowl and stir in vinegar.
   
8. Add remaining marinade ingredients.
   
9. 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 1/4-inch water to the pan, cover and bake for one hour.
Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.
This recipe yields 4 servings.

Once your guest and you have had this dish, you'll have to fight them off the next time. This is a great recipe for baby back pork ribs, one of my favorite.

African Ribs With Some Southern Peanut Sauce

African Ribs with some Southern Peanut Sauce

This is a great recipe for get-togethers. Serves 1 or 2 hungry persons. This is the perfect recipe to try out on your new barbeque grill, whether it is gas or charcoal. Of course, everyone knows that real BBQ has to be cooked on a charcoal grill! :)

• 
  2 1/2 pounds pork backrib
• 1/4 cup oil
• 1 cup onion -- minced
• 3 cups chicken broth
• 1 tablespoon coriander seed -- finly crushed
• salt, pepper
• chili oil
• 1 6 1/2 ounce can roasted shelled peanuts
• 1 eggplant -- cubed
• juice 1/2 lemon
• steamed carrots and green beans
• 2 teaspoons paprika
  

Preparation:

1. Quick sear ribs till brown.
2. Heat 3 tbls oil in large pot.
3. Saute onion and garlicuntil tender.
4. Add chicken broth and coriander seeds.
5. Season to taste withsalt,pepper, chili oil.
6. bring to boil.
7. Add ribs, then simmer covered, 1 hour or until ribs are tender.
8. Place peanuts in blender with remaining 1 tbls oil.
9. Blend until finelyground.
10. Add toribs along with eggplant, lemon juice and paprika.
11. Simmer until eggplant is tender stirring occasionally.
12. Adjust salt and pepper to taste.
13. Add green beans and carrots before serving or serve vegetables alongside withstew.
    Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
14. Stir into sauce after eggplant is cooked.

Be prepared to fight off friends, family and neighbors! For an added kick, try this with one of these tasty Indian recipes. You'll have more friends than you can shake off!