Costillas de Cerdo Adobadas (Adobo-Marinated Pork Ribs)

• 6 cloves Garlic
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 ml Orange juice
• 2 tbsp Red wine vinegar
• 2 tbsp Olive oil
• 1.2 kg Pork spare ribs
• 2 pieces Lime

1. Crush the garlic to a paste with the guajillo chilli powder, ground cumin, fine sea salt and black pepper in a mixing bowl. Whisk in the orange juice, red wine vinegar and olive oil to make a loose adobo.
2. Cut the pork spare ribs into 2 to 3 rib portions and coat thoroughly in the adobo. Cover and marinate in the fridge for at least 1 hour, or up to overnight for deeper flavour.
3. Heat the oven to 160°C (320°F). Arrange the ribs in a roasting pan and pour over any remaining marinade from the bowl.
4. Roast for 1 hour 30 minutes, turning the ribs once or twice, until the meat is very tender and pulling back from the bone. If the pan looks dry at any point, spoon the juices over the ribs to keep them glossy.
5. Transfer the ribs to a plate. Pour the pan juices into a saucepan and simmer over medium heat for 6 to 10 minutes, stirring often, until reduced to a thick, glossy glaze that coats the back of a spoon.
6. Return the ribs to the roasting pan and brush or spoon over the glaze. Roast for 10 minutes more, turning once, until lacquered and sticky.
7. Cut the lime into wedges. Serve the ribs hot with lime wedges for squeezing over.

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