Sweet and sour tequila ribs
|1||fresh ginger — peeled, sliced|
|2 cup||vinegar — malt|
|1/2 cup||brown sugar|
|2 cup||clementines — juice|
|2 kg||pork ribs|
|2/3 cup||vinegar — malt|
|clementines — zest only|
|1 cup||brown sugar|
|1 Tbs||fresh ginger — finely grated|
|2 cloves||garlic — cloves, mashed|
|2||jalapeños — smoked|
|1 tsp||dried chilli flakes|
Place all the stock ingredients in a large saucepan and bring to a boil.
If needed, cut the ribs in half so they fit the pan. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30 minutes until the ribs are tender.
While the ribs are cooking, make the marinade. Place all the marinade ingredients in a bowl and mix to combine.
Remove the ribs from the cooking liquid and place in a large baking dish. While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs.
Cover the dish with plastic wrap or place the ribs in a few large Ziplock plastic bags and refrigerate overnight.
Preheat oven to 220°C.
Place the ribs on a wire rack set over a baking trays lined with a few sheets non-stick baking paper. (Depending on the size of your oven you might have to do this in 2 batches.)
Brush the pieces of jalapeno off the ribs (if used) so that it does not burn while roasting and roast the ribs for 20 minutes, brushing with the marinade every 5 minutes until brown and sticky.