Baby Back Ribs with Sofrito Glaze
Submitted by dvancoughn
Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.
YIELD
4 ServingsPREP
60 minCOOK
2 hrsREADY
3 hrsThese baby back ribs go full Caribbean with a homemade sofrito marinade built on annatto oil, sweet red peppers, cilantro, garlic, and an Anaheim chile. Then it gets interesting: guava jelly and coffee liqueur (Kahlua) stirred in with apple cider vinegar for a glaze that’s sweet, bitter, tangy, and smoky all at once.
The annatto oil is made from scratch. Toast the seeds in a dry pan until they release their earthy, peppery aroma, then steep them in vegetable oil. That oil turns a deep orange-red and carries the annatto flavor into the sofrito base. It’s a technique straight from Puerto Rican cooking and it’s worth every extra minute.
After marinating (at least an hour, but overnight is better), the ribs bake covered for an hour to steam tender, then uncovered for another hour with basting every 15 minutes. That repeated basting is what builds up the lacquered, sticky glaze on the surface.
Pro Tips
- Marinate overnight if you can. The vinegar and sofrito need time to penetrate the meat. One hour is the minimum, but 12 hours transforms the flavor.
- Add water to the pan before the covered bake. This creates steam that keeps the ribs moist during the first hour.
- Baste faithfully every 15 minutes during the uncovered hour. Each layer caramelizes and builds that glossy, complex glaze.
- Puree the sofrito smooth. Chunks of onion and pepper won’t cling to the ribs the way a smooth puree does.
Variations
- Grill finish: After the covered oven bake, finish the ribs on a hot grill for 10 minutes per side, basting with the marinade for smoky char.
- Pineapple swap: Replace guava jelly with pineapple preserves for a tropical twist that’s easier to find at most grocery stores.
- Spare ribs: St. Louis-cut spare ribs work here too, just add 30 minutes to the covered bake time since they’re thicker.
Ingredients
Directions
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. Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro.
Sauté over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes.
Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight. Preheat oven to 350℉ (180℃).
Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add ¼ 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.
Comments
