PORK RIBS ADOBO

1 cup apple cider vinegar, preferably organic and unfiltered
1 tablespoon soy sauce
3 small bay leaves
1 large jalape?o 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
Cooked rice.

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.

Yield: 4 servings
Adapted from source: Memories of Philippine Kitchens by Amy Besa and Romy Dorotan