OPTIONAL: Before marinating the caipirinha baby back ribs, place the full stack of ribs on a cutting board, turn the ribs over, and stick a butter knife right under that white membrane.
Wedge the butter knife in between membrane and meat/bone. Pull membrane off. This will make ribs even more tender but is optional since our ribs are not supposed to fall off the bones.
MAKE AHEAD (MARINADE): Cut the ribs individually (right over the meat in between each bone) and place them in a large bowl or rectangular pyrex dish, and set aside. In a blender, blend well the cachaça or white rum, lime juice, sugar, garlic, salt, pepper, annatto powder, and parsley until obtaining a smooth mixture. Pour this mixture over the ribs. Using your hands, mix ribs with the marinade to coat both sides of each rib. Cover bowl or pyrex with plastic or foil, and refrigerate for 8 to 12 hours (Inactive Time).
Drain the marinade from the ribs by simply shaking a bit and seting aside the marinade.
In a large (wide) pan, heat the oil over medium-high heat and brown the ribs evenly (do not overcrowd the pan). Transfer ribs to a plate and discard leftover oil. Then, add and mix water to the reserved marinade, place ribs back into the pan, and bring to a boil. Cover the pan, reduce heat to medium-low, and let cook for 20 minutes or until the ribs are tender and liquid has evaporated completely.
These caipirinha baby back ribs can be served hot (brushed with honey, if desired) along with any side of your choice , or with collard greens a la Mineira, yuca fries, and farofa.