Rose'S Baby Back Ribs Estufao

• 2 lbs baby back ribs, cut into individual riblets
• 2 teaspoons kosher salt
• 2 teaspoons black peppercorns, freshly ground
• 8 garlic cloves, finely chopped
• 1 cup cider vinegar
• 1/4 cup water
• 2 -3 tablespoons soy sauce
• 3 bay leaves
• 1 jalapeno pepper, chopped (optional)
• 1/4 teaspoon Accent seasoning (optional)

1. Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
2. Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
3. In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
4. When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
5. Serve over steamed rice.

back ribs, kosher salt, black peppercorns, garlic, cider vinegar, water, soy sauce, bay leaves, pepper, accent seasoning

Taken from www.food.com/recipe/roses-baby-back-ribs-estufao-322536 (may not work)