- List Of Ingredients
- rack of pork ribs, in one piece (1.5–2kg)
- lemon wedges
- salt and black pepper
- 100ml olive oil
- 2 tbsp red wine vinegar
- 4 medium-hot red chillies, deseeded and roughly chopped
- ½ red pepper, roughly chopped
- cloves from a bulb of garlic, roughly chopped
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- 1 tsp dried oregano
- ½ tsp chilli flakes
- Serves 4
Preheat the oven to 140°C/Fan 120°C/Gas 1. Put all the marinade ingredients into a blender, season with salt and pepper, then blitz until fairly smooth.
Line a roasting tin with foil, making sure there is enough foil hanging over the sides to encase the pork. Place the pork on top of the foil and pour over the marinade. Turn the meat to make sure it is completely covered. Bring the foil together and wrap the pork into a parcel, then put it in the oven. Cook the pork for 2–3 hours, checking it after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.
Remove the tin from the oven and put the pork on a chopping board. Pour the cooking juices into a small pan. When the rack is cool enough to handle, cut it into individual ribs – it’s easier to follow the bone by turning the rack bone-side up.
Get ready to finish the cooking in one of a few ways – 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 for about 3–4 minutes on each side until they are well browned and nicely charred in places.
Serve the ribs with lemon wedges, the reheated cooking juices and polenta (see p.308) if you like.