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| Marinade |
1 Esslöffel | Annatto seeds |
1/4 Tasse | vegetable oil |
1 Esslöffel | olive oil |
1 | Yellow onions diced |
1 | Anaheim chile; seeded and diced |
4 | cloves garlic |
2 | Red peppers; seeded and diced |
3 | Recao leaves (optional) or |
1/2 Bund | oregano |
1/2 Bund | Cilantro |
2 Esslöffel | tomato paste |
3 | tomatoes whole |
1/4 Tasse | cider vinegar |
2 Teelöffel | salt |
1 Teelöffel | Pepper freshly ground |
2 Esslöffel | Guava jelly |
1/4 Tasse | Coffee liqueur |
4 x ca. 450 g | Baby back pork ribs |
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
11/13/96 show
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