Active Time
1 HR
Total Time
2 HR 30 MIN
Yield
Serves : 4 to 6
© Marcus Nilsson

How to Make It

Step 1    

Season the ribs with salt and let stand at room temperature for 30 minutes. 


Step 2    

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.


Step 3    

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. 


Step 4    

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.


Make Ahead

The ribs can be refrigerated in the sauce overnight.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5