-
1
In each of 2 large enameled cast-iron casseroles, combine half of the ribs, vinegar, soy sauce and garlic.
-
2
Season with pepper and bring to a simmer.
-
3
Cook over low heat, skimming occasionally, until the ribs are cooked through, about 30 minutes.
-
4
Using a slotted spoon, transfer the ribs to a platter, leaving the garlic behind.
-
5
Continue to simmer the cooking liquid in the 2 casseroles until the garlic is tender, about 30 minutes; let cool.
-
6
Remove the garlic cloves and peel them, then add to the ribs.
-
7
Remove the fat from the cooking liquid.
-
8
Pour the liquid into a medium saucepan and boil until reduced to 2 cups, about 15 minutes.
-
9
Roast the red peppers directly over a gas flame or under a broiler, turning, until charred all over.
-
10
Transfer to a large bowl, cover with plastic wrap and let stand for 10 minutes to loosen the skins.
-
11
Peel the peppers, discarding the cores, ribs and seeds; cut the flesh into long thin strips.
-
12
In a large skillet, heat 2 tablespoons of oil.
-
13
Add as many of the ribs as will fit without crowding and fry over moderate heat until deeply browned, about 4 minutes.
-
14
Transfer to paper towels to drain.
-
15
Repeat with the remaining ribs, adding more oil as needed.
-
16
Add the garlic cloves to the skillet and fry, stirring, until browned and crisp, about 5 minutes.
-
17
Arrange the ribs and garlic on a warmed platter.
-
18
Scatter the peanuts and red pepper strips on top and serve.
-
19
Pass the reduced cooking liquid and the rice separately.
