Pork ribs with Spicy Mexican rice

You can never put too much pork in your mouth as far as I'm concerned.. Succulent Pork ribs with Mexican Spicy rice.

You’ll need:

For about 8 ribs
1 large ginger root julienne
2 tbsp honey
1 tsp paprika
2 tbsp sweet soy sauce
7-8 dry bird eye chillies
2 tbsp apple cider vinegar
3 tbsp brown sugar
Marinade and freeze for at least 4-5 days.

On the day of the preparation preheat oven at 200° C and then spread out the ribs in a baking pan. Keep shaking up the tray to cook on all sides. About an hour alternating between 150° and 180° keep watching for the sauce. I kept adding chicken stop just to keep the sauce moist. Once you get a good char on the ribs, set them aside. Take the meat juices in a frying pan and add some fresh chillies to it and thicken it up.

For the rice:
Sauté 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, roughly 3-5 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

Pour the sauce on the ribs and enjoy with the rice..