These fragrant braised ribs inspired by classic Indian vindaloo are fall-off-the-bone tender.

Ingredients

• 3 whole cloves
• 2 dried new mexico chiles, stemmed and broken into large pieces
• 1 cinnamon stick
• 2 tablespoons cumin seeds
• 2 tablespoons ancho chile powder
• 4 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 (2-pound) racks st. louis–style pork spareribs, membranes removed and each rack cut in half crosswise
• 1 tablespoon minced peeled fresh ginger (from 1 [1-inch] piece)
• 3 tablespoons minced garlic (about 9 garlic cloves), divided
• 3 tablespoons canola oil
• 1 large red onion, finely chopped (about 2 1/4 cups)
• 4 cups chicken stock
• 1/3 cup red wine vinegar
• 1/4 cup (2 ounces) blanco tequila
• 3 tablespoons jaggery powder or dark brown sugar
• naan or steamed basmati rice, for serving

Directions

1. Combine cloves, dried chiles, cinnamon stick, and cumin seeds in a spice grinder; process until finely ground. Transfer mixture to a small bowl, and stir in chile powder, salt, black pepper, turmeric, and cayenne pepper.
2. Coat ribs evenly with ginger and 2 tablespoons garlic; rub with spice mixture. Place ribs in an airtight container, and marinate in refrigerator for at least 12 hours or up to 16 hours.
3. Preheat oven to 325°F. Remove ribs from refrigerator; let stand at room temperature 30 minutes. Meanwhile, heat oil in a large enameled cast-iron Dutch oven over medium. Add onion, and cook, stirring occasionally, until softened, about 8 minutes. Add remaining 1 tablespoon garlic; cook, stirring often, until fragrant, about 1 minute. Stir in stock, vinegar, tequila, and jaggery. Nestle ribs in liquid (it’s OK if ribs are not fully submerged), and bring to a simmer. Cover Dutch oven, and place in preheated oven; cook until ribs are very tender and an instant-read thermometer inserted into thickest portion of meat registers between 190°F and 200°F, about 1 hour and 30 minutes.
4. Transfer ribs to a cutting board; set aside. Transfer Dutch oven with braising liquid to stovetop; bring to a boil over medium-high. Cook, uncovered, stirring occasionally and skimming fat from surface, until sauce is thickened and reduced by half, about 30 minutes. Cut racks into individual ribs. Return ribs to pot; stir to coat, and cook until heated through, about 2 minutes. Serve with naan or basmati rice.