Baby-Back Ribs Adobo

• 1 cup organic apple cider vinegar (preferably aged in wood)
• 1 tablespoon soy sauce
• 3 small bay leaves
• 1-2 large jalapeno chiles, to taste
• 1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
• 2 teaspoons rock salt
• 6 garlic cloves, peeled
• 2 teaspoons tellicherry peppercorns
• Steamed rice, for serving

1. In a small bowl, combine the vinegar, soy sauce, bay leaves, and jalapeno.
2. Arrange the ribs in a baking pan and season them with the salt.
3. Using a mortar and pestle, gently pound the garlic cloves and peppercorns until they are combined and coarsely ground.
4. Rub the spices into the pork.
5. Pour the vinegar mixture over the ribs, turning the meat to coat evenly with the liquid.
6. Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour or overnight.
7. When youre ready to cook the ribs, transfer the ribs and marinade to a large, heavy saucepan.
8. Bring the mixture to a boil, then reduce the heat, cover, and cook until the meat is tender and falling off the bone, about 1 hour.
9. Transfer the ribs to a plate.
10. Increase the heat to high and cook the marinade, uncovered, until it is reduced to a medium-thick sauce, 5 to 10 minutes more.
11. If the sauce is still thin, simmer for a few more minutes until thickened.
12. Discard the bay leaves and jalapeno.
13. While youre reducing the sauce, preheat the broiler.
14. Transfer the ribs to a broiler pan lined with foil.
15. Pour the sauce over the ribs.
16. Broil the ribs until nicely browned, 3 to 5 minutes on each side.

apple cider vinegar, soy sauce, bay leaves, jalapeno chiles, back ribs, rock salt, garlic, tellicherry peppercorns, rice

Taken from www.cookstr.com/recipes/baby-back-ribs-adobo (may not work)