These ribs are tenderized with tangy kombucha.
⅓ cup red wine vinegar1 medium white onion, cut into 2" piecesIngredient InfoRecipe PreparationToast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles de árbol, guajillo chiles, and half of sesame seeds.
Place racks in upper and lower thirds of oven; preheat to 300°. Mix red onion, vinegar, sugar, and a few pinches of salt in a medium bowl; set aside.
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