Adobo Ribs and Papaya Fritters

1 ½ cups cider vinegar

¼ cup soy sauce

½ cup white sugar

2 Tbls chopped garlic

1 ½ Tbls kosher salt

2 tsp black pepper

5 bay leaves

1 quart water

4 racks of Baby Back Pork Ribs

Salt and black pepper to season

Peel the membrane off the back of the ribs, then salt and pepper them. 

Place them on a grill and get some good color on both sides Place ribs in pans.

Mix the vinegar, soy sauce, sugar, garlic, salt, pepper, bay leaves and water.

Pour over the ribs, cover with foil and place in a 350 degree oven.

Check the ribs after about 2 hours; they should be tender but not falling apart.

Pull the ribs out of the braising liquid to cool.

Reserve the braising liquid.

To the braising liquid add:

½ cup brown sugar

½ cup honey

¾ tsp red pepper flakes

1 cup chicken stock

Bring these ingredients and bring to a simmer.

Reduce to desire thickness.

We heat the ribs up in a pan with this sauce – you can do the same, or put them on a grill and baste with the sauce.  Either way is tasty.

For the fritters:

½ cup white sugar

1 ½ tsp kosher salt

2 Tbls baking powder

4 ½ cups all purpose flour

3 eggs

1 ½ cups milk

2 Tbls olive oil

1 ea papaya

Mix the dry ingredients in a bowl. 

Mix the wet ingredients together in a separate bowl, and then combine the two.

Peel and dice the papaya and fold the fruit into the batter.

Bring 3 inches of canola oil up to 350 degrees.

Drop the batter by small spoonfuls into the batter and cook until brown.

Pop one open to ensure it is cooked all the way through.