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.

BBQ Brisket Crockpot Recipe

BARBECUE BRISKET IN A CROCKPOT

Sometimes we don't have the time to throw a brisket on the smoker and let it cook for 18 to 20 hours. Although most of us love a bbq brisket when it's been cooked this way, sometimes we just want some bbq brisket and we want it now! (or PDQ). Here is a nice littel crockpot recipe for bbq brisket that might just get you over that craving until you can fire up the smoker!

The secret to obtaining different flavors for this recipe is the sauce. Try using one of my homemade barbecue sauce recipes or use this one here.

• 3/4 Tablespoon liquid smoke
• 2 crushed garlic cloves (to your taste)
• 1 large White onion chopped
• 2 Tablespoons apple cider venegar
• 1 Tablespoons loose brown sugar
• 2 Tablespoons fresh squeezed lemon juice
• 1-14 oz. bottle of ketchup
• 1/2 Teaspoon chili powder
• 3 Tablespoon Worchestershire Sauce
• 1 Tablespoon dry mustard powder
  1 cup water
• Salt to taste (about 1 teaspoon)
• Pepper to taste (about 1/2 teaspoon)
• 1 Tablespoon honey
  

Mix together and heat on range.

Start by purchasing a small to medium sized brisket that is already trimmed. Next, pour the homemade sauce over it and let it go on low. Cook until you can pull the meat apart easily. Shred the meat into tiny pieces and enjoy like Sloppy Joes or however you so desire!