Pork ribs marinated in apple cider vinegar

Ingredients:

Pork

• 1.3 kg pork ribs from the loin, remove membranes, cut the rib layers in half
• 1 cup apple cider vinegar
• 4 tbsp of water
• 2 tablespoons coarse salt
• 2 tablespoons freshly ground black pepper
• 10 cloves garlic, crushed
• Half a bottle of beer
• 1 onion, peeled and cut into 4 pieces

Barbecue sauce

• 1 tbsp. l. olive oil
• 0.5 cups of onion
• 1 tablespoon crushed serrano pepper
• 1 tbsp. minced garlic
• 1 tbsp. chopped ginger
• 2 tablespoons apple cider vinegar
• 2 cups frozen raspberries
• 1/3 cup seedless raspberry jam
• 3 tablespoons molasses

Preparation:

1. Preheat an outdoor grill or electric grill to high heat.
2. Preheat oven to 200°C.
3. In a large zip-lock bag or container, combine vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, 4 cloves garlic, and ribs. Let sit at room temperature for 15 minutes.
4. Remove the ribs from the marinade and season both sides with the remaining salt and black pepper. Grill the ribs on an outdoor grill or electric grill until lightly browned.
5. Arrange the ribs in a large roasting pan with a rack and pour half the beer into the bottom. Drink the rest. Add the onion and remaining garlic cloves. Cover the roasting pan tightly with foil and place in a preheated oven. Reduce the oven temperature to 300°F (150°C) and roast for 1.5 hours. Remove the foil and brush the ribs with barbecue sauce. Roast for 7 minutes, then flip, brush with more sauce, and roast for another 7 minutes.
6. Remove the ribs from the oven and transfer them to a cutting board. Cut between the bones. Arrange the ribs on a serving platter and serve.
   
   

   Barbecue sauce

   
   In a medium saucepan, heat the olive oil over medium-high heat. When hot, add the onion and serrano pepper and cook until the onion is translucent. Add the garlic and ginger and cook for another 1-2 minutes, being careful not to brown the vegetables. Deglaze the pan with vinegar, then add the raspberries, jam, and molasses. Stir to coat, then reduce the heat and simmer for 15 minutes. Puree the sauce with an immersion blender, then strain it through a sieve into a bowl or jar, pressing the seeds through the sauce with a spatula. Store covered in the refrigerator for up to a week.