Sweet and Sour Tequila Ribs

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place all the stock ingredients in a large saucepan and bring to a boil.
2. 2If 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. 3Simmer for 30 minutes until the ribs are tender.
4. 4While the ribs are cooking, make the marinade.
5. 5Place all the marinade ingredients in a bowl and mix to combine.
6. 6Remove the ribs from the cooking liquid and place in a large baking dish.
7. 7While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs.
8. 8Cover the dish with plastic wrap or place the ribs in a few large ziplock plastic bags and refrigerate overnight.
9. 9Preheat oven to 220°C
10. 10Place 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. 11Brush 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. 12Adapted from Donna Hay