Pork Ribs Adobo

• 1 cup apple cider vinegar, preferably organic and unfiltered
• 1 tablespoon soy sauce
• 3 small bay leaves
• 1 large jalapeno 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

1. In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
2. Season ribs with 1 teaspoon salt.
3. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste.
4. Rub paste into ribs and transfer to resealable plastic bag.
5. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
6. Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender.
7. Remove ribs to a baking sheet and simmer sauce until thick.
8. Meanwhile, preheat broiler.
9. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once.
10. Serve with remaining sauce and rice.

apple cider vinegar, soy sauce, bay leaves, jalapeno chili, pork, salt, garlic, black peppercorns, rice

Taken from cooking.nytimes.com/recipes/11283 (may not work)