A delightful twist on traditional ribs, combining the tangy sweetness of orange with the smoky heat of chili.
Heat some oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding the ribs to achieve a good sear.
Brown the ribs on all sides until golden. Remove and set aside.
Brown the ribs in batches if necessary to avoid overcrowding the pan.
In the same pot, sauté the onions until softened.
Stir frequently to prevent the onions from burning.
Blend the tomatoes and garlic into a smooth puree.
Use fresh, ripe tomatoes for the best flavor.
Add the chili, cinnamon, and clove to the onions and cook briefly until aromatic.
Toast the spices slightly to release their natural oils and enhance their flavor.
Pour in the tomato puree and cook until it starts to bubble.
Stir constantly to prevent the sauce from sticking to the pot.
Add the orange juice, wine, and salt to the pot. Stir well.
Taste the sauce and adjust the seasoning as needed.
Return the ribs to the pot, cover, and simmer until tender.
Check occasionally and stir to ensure even cooking.
Remove the ribs and keep warm. Skim off excess fat from the sauce.
Use a spoon to carefully remove the fat layer from the surface of the sauce.
Stir in the vinegar and cook for a few more minutes.
The vinegar adds a tangy balance to the rich sauce.
Serve the ribs with the sauce spooned over and garnish with fresh cilantro.
For a vibrant presentation, add a few orange slices as garnish.
