Tropical Glazed-Black
Vinegared Pork Spare Ribs

Serves 4

• 1 large slab baby back ribs (10-12 pounds or more), cut to fit the largest metal baking pan that can fit your oven
• 3/4 -1 cup Chinese black vinegar or balsamic vinegar with pinch of five-spice
• 2 cups Ginger-Kiwi-Jicama Salsa
• 1 pound new red potatoes, scrubbed, boiled and halved
• 6 strips bacon, cooked and crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons minced parsley
• Kosher salt and freshly ground black pepper

The day before, in a large, deep, metal baking pan, rub the ribs with salt and pepper and let cure overnight. The next day, pre-heat oven to 375 degrees. Place 1 cup Ginger-Kiwi-Jicama Salsa in blender and blend until smooth. Rub off any excess salt and pepper on ribs, wash and dry pan and place ribs back in pan. Add the vinegar so that a 1/4-inch layer is on the bottom. Cover tightly with foil and bake in the oven for 1 to 1 1/2 hours. Check ribs at 1 hour, and continue cooking until all the vinegar is evaporated. You can now either transfer ribs to a grill and slather with 3/4 cup blended Ginger-Kiwi-Jicama Salsa or keep in the pan and slather with blended Ginger-Kiwi-Jicama Salsa and change oven to broil to color well. Meanwhile, make German potato salad: when potatoes are still hot, toss with bacon, olive oil, vinegar and parsley. Check for flavor and season if necessary. To serve, spoon potato salad onto platter, top with sliced ribs and reserved Ginger-Kiwi-Jicama Salsa.