2 lbs. of the ribs cut along the bone and marinated for 24 hours in the refrigerator with:
1/3 cup apple cider vinegar
2 table spoons brown sugar
1/4 cup olive oil
For the sauce
1/4 cup apple cider vinegar
4 table spoons brown sugar
1/2 cup ketchup
1/4 teaspoon salt
6-7 oz Rice Vermicelli noodles
Scallions, pineapple and sesame seeds for garnish. Optional sesame oil for the noodles.
Put the ribs in a single layer in a pan and seal it very well with aluminum foil. Preheat the oven to 275 F and bake the ribs for 3 hours. After that remove the foil and bake for another 15-20 minutes until they are lightly brown in color.
For the sauce, put the vinegar and the sugar in a small sauce pan on medium heat and stir continuously until the sugar is dissolved. After it boils keep it on the stove until one quarter of the liquid is evaporated. Add the ketchup and the salt and stir well until the sauce is smooth. If needed balance the taste with more sugar or vinegar.
Soak the noodles in cold water for 20- 30 minutes, or until they are soft. Season with salt, pepper and very little ( less than a teaspoon) of the sesame oil and serve.
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