PORK RIBS GLAZED WITH SOFRITO
(COSTILLAS DE CERDO GLACEADAS CON SOFRITO)
Servings: 6

FOR THE SOFRITO MARINADE:
1 tablespoon annatto oil
1 tablespoon olive oil
2 tablespoons cider vinegar
1/2 cup basic recaito (recipe follows)
2 cups tomato sauce
1/4 cup coffee liqueur (Kahlua)
2 tablespoons tomato paste
1 tablespoon guava jelly
1 tespoon black pepper
FOR THE 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.

---

BASIC RECAITO (RECAITO BASICO)
Servings: 1/2 cup

1/2 medium yellow onion, diced
1 Italian frying pepper, seeded and diced
2 garlic cloves, peeled
3 sweet chili peppers, seeded
3 recao leaves (long leaves) (if recao leaves are unavailable, triple the amount of cilantro)
1 sprig cilantro

Combine all of the ingredients in a blender or food processor.

NOTE: If using a blender, add some water or oil to the machine before mixing the ingredients.