- Two 2-pound racks St. Louis–cut pork ribs, membranes removed and each rack halved
- Kosher salt
- 2 dried New Mexico chiles, stemmed and broken into large pieces
- 2 tablespoons cumin seeds
- 3 whole cloves
- One 1-inch cinnamon stick
- 2 tablespoons ancho chile powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne
- 1/3 cup red wine vinegar
- 3 tablespoons canola oil
- 1 large red onion, finely chopped
- 3 tablespoons finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1 quart chicken stock or low-sodium broth
- 1/4 cup silver tequila
- 3 tablespoons finely grated jaggery
- Crusty bread or steamed basmati rice, for serving
How to make this recipe
Season the ribs with salt and let stand at room temperature for 30 minutes.
Meanwhile, in a spice grinder, pulse the dried chiles with the cumin seeds, cloves and cinnamon stick until finely ground. Transfer the mixture to a small bowl and stir in the chile powder, turmeric, cayenne, 3 tablespoons of the vinegar and 1/2 tablespoon of pepper until a paste forms.
In a large enameled cast-iron casserole, heat the oil. Add the red onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the garlic, ginger and the spice mixture and cook over moderate heat, stirring frequently, until deep red in color, 8 to 10 minutes. Stir in the stock, tequila, jaggery, ribs and the remaining 2 tablespoons plus 1 teaspoon of vinegar and bring to a simmer. Cover and cook over moderately low heat until the ribs are very tender, about 1 hour.
Transfer the ribs to a work surface and let cool slightly; cut into individual ribs. Simmer the sauce until thickened and reduced by half, about 10 minutes; season with salt. Return the ribs to the sauce and stir to coat. Serve with crusty bread or steamed basmati rice.
The ribs can be refrigerated in the sauce overnight.