The devil's own roast

Serves: 20

Edit

Update

Cancel

Total Time: 105

Prep Time: 15

Cook Time: 90

• 2 kilogram(s) free-range pork ribs
• sea salt
• 1 handful medium-hot red chillies
• For the marinade
• 4 tablespoon(s) tomato ketchup
• 4 tablespoon(s) groundnut oil
• 2 tablespoon(s) English mustard
• 2 tablespoon(s) Worcestershire sauce
• 1 tablespoon(s) dry sherry or Madeira
• 4 tablespoon(s) runny honey
• 2 tablespoon(s) red wine vinegar
• 4 clove(s) garlic, peeled and crushed to a paste
• 2 teaspoon(s) finely grated fresh ginger
• Half teaspoon(s) ground fennel seeds
• Half teaspoon(s) cayenne pepper

Method

1. Good meat is rarely improved by immersing it in a complex marinade. There are exceptions, of course, one of them being ribs, the raison d'être of which are the sticky caramelised threads of meat that cling to the bones, helped on their way by a marinade that balances sweet with sour.
2. Whisk together all the ingredients for the marinade in a large bowl. Add the ribs and coat them in the mixture. Cover and chill for at least one hour, ideally several.
3. Heat the oven to 180°C (160°C fan oven) gas mark 4.
4. Arrange the ribs in two roasting trays in a single layer, spooning over the marinade. Season generously with salt and tuck in the chillies. Roast for 1¼ hours, turning halfway through. Serve 15-20 minutes after taking out of the oven - once the ribs are cool enough to handle - with chillies for those who dare.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!