AT A GLANCE
|01||Heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes), then transfer to a food processor, add tomato and process until puréed. Transfer to a large non-reactive container, add remaining ingredients (except lime wedges), stir to coat ribs, cover and refrigerate to marinate (2-3 hours).|
|02||Preheat oven to 150C. Spread ribs and marinade in a single layer in two roasting pans, cover with foil and cook, basting occasionally, until ribs are tender (2½-3 hours).|
|03||Meanwhile, for rapadura salt, combine ingredients in a bowl and set aside.|
|04||Transfer marinade to a saucepan and simmer over medium-high heat until reduced to a glaze (15-20 minutes).|
|05||Preheat a char-grill pan over high heat. Char-grill ribs, turning and basting occasionally with marinade, until charred and sticky (12-15 minutes), then thickly slice. Serve hot with rapadura salt and lime wedges.|
Note Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Chipotle sauce is available from Monterey Mexican Foods and select delicatessens.