3 pounds pork spare ribs
1 tablespoon apple cider vinegar
1-1/4 cup mayonaisse
1 tablespoon olive oil
1 medium poblano pepper
1 medium yellow onion
6 cloves fresh garlic
3 teaspoons pink Himalayan salt, separated
1 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit. Peel and slice the yellow onion into quarters. Slice the poblano pepper in half. Lay the onion sliced, poblano (face down) and garlic cloves on a parchment lined baking sheet. Drizzle with the 1 tablespoon of olive oil, and sprinkle 1 teaspoon of the salt. Allow to roast for 30 minutes. (Leave oven on, you will need to finish your ribs in the oven)
In the meantime, prepare your ribs.
Clean all ribs and remove the silver skin. Separate them into individula pieces if not already done for you. Place all in a large stock pot, cover with water (about 2" above ribs) and add in the apple cider vinegar and bring to a boil for 20 minutes straight. Skim the top as needed to remove and debris floating.
When done, drain the ribs and set aside.
When the peppers, onions, and garlic are done roasting place them in a food processor. Add in the mayo and remaining salt and pepper. Blend until a smooth paste is formed.
Dip each rib individually in the sauce. Lay on a wire rack lined baking sheet and bake for 20 minutes to get crispy.