A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Provided by: EasyRecipesCooking.com
Total time: 1 hours 30 minutes
Yield: 4 servings
|1 cup apple cider vinegar, preferably organic and unfiltered|
|1 tablespoon soy sauce|
|3 small bay leaves|
|1 large jalapeño chili, stemmed and roughly chopped|
|1 side baby-back pork ribs (about 2 pounds), cut into individual ribs|
|2 teaspoons sea salt|
|6 garlic cloves, peeled|
|2 teaspoons black peppercorns|
- In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
- Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
- Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
- Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.