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

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.