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Smokey pork ribs by Kate Gibbs


- 2 tbs tomato paste
- 1/3 cup apple cider vinegar
- 3 tbs brown sugar
- 1 tbsp paprika
- 2 tsp dried ground coriander
- 4 garlic cloves, crushed
- 1.5kg free-range pork spare ribs
- 1 bunch coriander, leaves chopped, or ½ cup mixed baby herbs



Method :

1. For the marinade, combine the tomato paste, vinegar, sugar, paprika, ground coriander and garlic in a bowl with 2 teaspoons sea salt. Add ribs, turn to coat then cover and chill for 4 hours or overnight, then bring to room temperature before cooking.

2. Preheat oven or barbecue with a lid to 160C. Remove ribs from marinade, reserving the marinade, and place in a large roasting pan. Cover with foil and cook for 1 hour (lid down if using barbecue). Remove foil and increase heat to 200C. Add ¼ cup water to the pan. Baste the ribs with reserved marinade. Cook a further 50 minutes (lid down), basting the ribs with the pan juices every 20 minutes, scraping the pan if necessary.

3. Let ribs rest 10-15 minutes, then slice and brush with any remaining pan juices. Scatter over baby herbs or coriander

Posted by Stud Park on 11 October 2016 within Food
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