This is a tangy ancho and guajillo marinade with garlic, cloves, cumin, oregano and a little beef stock. Half went onto the pork and the other half had honey added to be used as a glaze during cooking. The recipe was for pork ribs but I had a boneless shoulder of pork that I cooked over charcoal.
Served up with home-made corn tortillas, guacamole, sour cream, kipfler potato wedges (featuring some of my home-made tomato powder), lime-coriander corn and a salad of red capsicum, kidney beans, cherry tomatoes, spring onion, coriander, lime juice and a little garlic oil. Beautiful.