Calabrian Pork Ribs
Calabrian Pork Ribs



  • 100ml olive oil
  • 2 tbsp red wine vinegar
  • 4 hot chillies, deseeded and chopped
  • 1⁄2 red capsicum pepper, chopped
  • 1 head of garlic, peeled and chopped
  • A few sprigs of thyme and rosémary
  • 1 tbsp dried oregano
  • 1⁄2 tsp dried chilli flakes
  • 1 rack of pork ribs, about 1.5kg
  • Salt and pepper
  • Preheat the oven to 140C. Put all of the ingredients, except the pork, into a blender and blitz until smooth. Line a roasting tin with foil, and place the ribs in the middle and smother with the marinade. Close the foil like a parcel around the pork, and bake in the oven for 2-3 hours.
  • Remove from the oven and pour off the cooking juices (save this to make a sauce), then allow to cool and separate into individual ribs. Finish on the barbecue or grill for a few minutes on each side, and serve with your favourite sides.
3 hours
4 serving
This recipe pairs perfectly with the Mada Shiraz 2018 from Murrumbateman, Australia.

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