Calabrian Pork Ribs
Calabria is an area of south-west Italy which is famous, amongst other things, for its bold flavours and particularly its chilli peppers. This recipe is inspired by the region and it uses garlic, oregano and good quality olive oil together with the heat of chilli for a lip-smacking and moreish dish.
I like barbecue ribs as much as the next person but it's good to try something different and this recipe truly transports you to the Mediterranean. I recommend you let the ribs marinate for as long as you can but if you're short on time, you can scrap the marination phase altogether and whack them straight in the oven. Meltingly tender and packed full of flavour, you really must give these a go!
Calabrian Pork Ribs
Serves 4
100ml olive oil
2 tbsp red wine vinegar
4 medium hot red chillies, deseeded, roughly chopped
½ red pepper, deseeded roughly chopped
1 head garlic, cloves peeled, roughly chopped
1 tsp dried mixed herbs
2 tsp dried oregano
½ tsp dried red chilli flakes
1 rack pork ribs, in one piece, around 1.5–2kg
salt and freshly ground black pepper
To serve:
lemon wedges
Put all the ingredients, except the pork and lemon, into a blender with a big pinch of salt and pepper and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the fridge to marinate for a minimum of 30 minutes but ideally overnight.
When you're ready to cook, preheat the oven to 140C/Fan 120C/Gas 1. Put the marinated pork in the oven and bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.
Once cooked, remove the ribs from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up.
To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. Put the resting juices over a medium-high heat and cook until reduced by half.
Transfer the ribs to a serving platter, pour over the resting juices and serve with wedges of lemon for squeezing over.
I like barbecue ribs as much as the next person but it's good to try something different and this recipe truly transports you to the Mediterranean. I recommend you let the ribs marinate for as long as you can but if you're short on time, you can scrap the marination phase altogether and whack them straight in the oven. Meltingly tender and packed full of flavour, you really must give these a go!
Calabrian Pork Ribs
Serves 4
100ml olive oil
2 tbsp red wine vinegar
4 medium hot red chillies, deseeded, roughly chopped
½ red pepper, deseeded roughly chopped
1 head garlic, cloves peeled, roughly chopped
1 tsp dried mixed herbs
2 tsp dried oregano
½ tsp dried red chilli flakes
1 rack pork ribs, in one piece, around 1.5–2kg
salt and freshly ground black pepper
To serve:
lemon wedges
Put all the ingredients, except the pork and lemon, into a blender with a big pinch of salt and pepper and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the fridge to marinate for a minimum of 30 minutes but ideally overnight.
When you're ready to cook, preheat the oven to 140C/Fan 120C/Gas 1. Put the marinated pork in the oven and bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.
Once cooked, remove the ribs from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up.
To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. Put the resting juices over a medium-high heat and cook until reduced by half.
Transfer the ribs to a serving platter, pour over the resting juices and serve with wedges of lemon for squeezing over.
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