Costillas agridulces al tequila

Ingredientes

• Stock
• 1 x 8cm-piece ginger (peeled and sliced)
• 2 cups malt vinegar
• 1/2 cup 90g brown sugar
• 2 cups clementine juice
• 2 heaped teaspoons paprika
• 2 tablespoons table salt
• 2 litres water
• 4 racks (about 2kg pork ribs)
• Marinade
• 3/4 cup tequila
• ? cup malt vinegar
• zest of two clemetines
• 1 cup brown sugar
• 1 tablespoon finely grated ginger
• 2 cloves garlic (mashed)
• 2 smoked jalapenos in adobo sauce (roughly chopped (optional))
• 1 -2 teaspoons dried chilli flakes (or more to taste)
• 1 tablespoon salt

Preparación

1. 1

   Place all the stock ingredients in a large saucepan and bring to a boil.

2. 2

   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.

3. 3

   Simmer for 30 minutes until the ribs are tender.

4. 4

   While the ribs are cooking, make the marinade.

5. 5

   Place all the marinade ingredients in a bowl and mix to combine.

6. 6

   Remove the ribs from the cooking liquid and place in a large baking dish.

7. 7

   While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs.

8. 8

   Cover the dish with plastic wrap or place the ribs in a few large ziplock plastic bags and refrigerate overnight.

9. 9

   Preheat oven to 220°C

10. 10

    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.)

11. 11

    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.

12. 12

    Adapted from Donna Hay