- 3 pounds pork spare ribs
- olive oil
- 1 head garlic
- 4 slices ginger root, minced
- 1 teaspoon cumin
- 3 Tablespoons smoked hot paprika
- 2 teaspoons red chili flakes
- 1 teaspoon habanero, minced
- 3/4 cup vinegar
- 1/2 bottle Tomato passata
- 1 Tablespoon ground black pepper
- 1 cup water
- Salt to taste
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1) Separate the ribs and chop them into 1-inch pieces with a heavy knife.
2) Place the oil in a large skillet and fry the ribs in batches over just-a-tad-past-medium until they’re lightly browned, about 5 minutes a side. When they're all done put them all back in and add the black pepper, cumin, chili flakes garlic and ginger, and cook over medium heat until fragrant, 1 to 2 minutes.
3) Drain off the oil from the skillet and add the tomoto, habanero, vinegar, water and paprika. Bring to a boil, cover the skillet, reduce the heat to low and simmer until the ribs are tender, 60 minutes. They're done when the sauce is almost gone.
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