Slow roasting and cooking pork spare ribs can be time consuming however, the results are worth it. Succulent meat comes off the bone, coated with a smokey flavoured marinade, mouthwatering and delicious.
The ribs will be devoured, fingers licked and you and your friends will not be stopping at just a few.
Be prepared to have enough to go around.
I am serving these ribs with a slaw and roasted potatoes in garlic and rosemary.
1.4 kg Pork Spare Ribs
1 – 2 cups water
6-8 Kipfler potatoes (medium size – washed and cooked)
4-5 garlic cloves
3-4 sprigs rosemary
Olive oil for roasting
4 tbs tomato sauce
1 tsp mixed spice
2 tbs smoked paprika
2 tbs tomato paste
2 tbs Chinese 5 spice
3 tbs Worcestershire sauce
1 tsp Kashmiri chilli powder
1/2 tsp salt
freshly ground pepper
2 tbs Olive oil
1/2 red pepper (thinly sliced)
2 spring onions (thinly sliced)
1 carrot grated
1/4 piece of fennel (thinly sliced)
salt & freshly ground pepper
Preparation Time: 15 minutes (Approximately) + 6-8 hours marinating or overnight
Cooking Time: 2 to 3 hours gently, then another 20 minutes on BBQ or in Weber (the Weber will give the ribs an extra smokey flavour)
Serves: 4 people
You will need a large baking tray. Preheat the oven at 160°C for at least 15-20 minutes.
- In a bowl add tomato sauce, mixed spice, smoked paprika, tomato paste, Chinese 5 spice, Worcestershire sauce, Kashmiri chilli powder, olive oil, salt and pepper.
- Combine and mix into a paste.
- Pat dry the pork spare ribs with a paper towel and rub the paste covering the ribs all over. Place left over marinade aside.
- Place into a tray and cover with cling wrap for at least 6 to 8 hours or overnight in the refrigerator.
- Before roasting remove from the fridge and allow to stand for 20 minutes and bring to room temperature.
- Put the ribs on a roasting tray, add a little water, cover with foil and place into the hot oven for 2 to 3 hours.
- Keep adding the water to the the try if dry. You may need to do this a few times.
- Check the meat regularly and baste with left over marinade until finished.
- The moisture in the tray will gently cook and soften the meat.
- Remove the foil towards the end say 20 minutes and allow the meat to roast and crisp on top.
- Remove from the oven and allow to stand for 10 minutes.
- Then place on the BBQ or Weber for another 20 minutes to finish cooking.
- Ensure that the temperature is low allowing the meat to cook, roast, brown, gently and slowly.
- Keep an eye on how the meat is cooking. Careful not too burn it.
- Remove from the BBQ. Allow to rest for 5 minutes.
- Prepare the slaw and place aside. Dress the slaw a few minutes before serving.
- Peel the skin off the potatoes, cut into pieces, place on a tray with garlic and rosemary. Add olive oil and roast until golden brown.
- Cut the ribs or pull them apart into individual pieces and serve hot.
- Prepare the slaw ahead of time and place aside. Dress the salad a few minutes before serving.
- If planning to cook the ribs twice, you can cook them a day ahead and then finish them off in the oven/BBQ/Weber the next day.
- If you don’t have a BBQ or Weber don’t worry you can cook the ribs in the oven. Cook them gently in the oven for 2-3 hours removing the foil 20 minutes before they are ready.
- The meat will come off the bone easily when finished.
- Crispy chips or home made potato wedges make a great accompaniment to this dish.
- Feel free to experiment and try a few different salads to see which works best for you.