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.