INGREDIENTS

INSTRUCTIONS

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. SautJ 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
degrees. Remove the ribs from the marinade and place them  in a baking
pan single layer (save marinade for basting). Add 1/4inch  water to the
pan, cover and bake for one hour. Uncover and bake for  another hour,
basting with the reserved marinade every 15 minutes.  Yield : 4
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights  Reserved
11/13/96 show Recipe By     : TOO HOT TAMALES SHOW #TH6316  Posted to
MC-Recipe Digest V1 #305  Date: Sat, 16 Nov 1996 10:30:25 -0600  From:
Pat Asher <asher@mcs.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 173
Total Fat: 19.6g
Cholesterol: 0mg
Sodium: 1393.6mg
Potassium: 355.3mg
Carbohydrates: 9.3g
Fiber: 2g
Sugar: 3.8g
Protein: 1.7g