PORK RIBS GLAZED WITH SOFRITO
(COSTILLAS DE CERDO GLACEADAS CON SOFRITO)

SOFRITO MARINADE:
1 tablespoon annatto oil
1 tablespoon olive oil
2 tablespoons cider vinegar
1/2 cup basic recaito (Cilantro, parsley & oregano)
2 cups tomato sauce
1/4 cup coffee liqueur
2 tablespoons tomato paste
1 tablespoon guava jelly
1 tespoon black pepper
RIBS:
8 pounds pork ribs (preferably baby back)
additional coffee liqueur for basting

Heat the oils in a large skillet. Add the vinegar and saute the recaito over medium heat for 2 minutes.

Add the remaining marinade ingredients and cook for 5 more minutes over medium to low heat. Cool the sauce completely.

In a bowl, combine the ribs with marinade and let sit for at least 1 hour, or overnight.

Preheat the oven to 350 F.

Drain the ribs and discard the marinade. Place the meat in a baking pan and bake for 40 minutes. Turn and bake for another 40 minutes, basting with the coffee liqueur every 15 minutes.

Servings: 6