Calabrian-Style Pork Ribs
Calabrian-Style Pork Ribs

Ingredients

Method

  • 100ml olive oil
  • 2 tbsp red wine vinegar
  • 4 red chillies, chopped
  • 1⁄2 red bell pepper, chopped
  • 1 whole garlic, chopped
  • A few sprigs of rosemary and thyme
  • 1 tsp dried oregano
  • 1⁄2 tsp chilli flakes
  • 1 rack of pork ribs (about 2kg)
  • Salt and pepper
  • Preheat the oven to 140C. Put all of your ingredients - minus the ribs - into a food processor, and blend until smooth. Line a roasting tin with plenty of foil (enough to make a parcel), then place the pork on top and pour over your marinade to completely cover. Make a parcel, and bake in the oven for at least 2 hours - you want it tender, but not yet falling off the bone.
  • Remove the ribs from the oven and transfer to a chopping board, being sure to reserve the cooking juices in a saucepan. When the ribs have cooled a little, cut into individual ribs. Heat up your griddle pan, and finish the ribs off by browning and charring for about 4 minutes on each side. Serve with the reheated pan juices and polenta.
4 hours
2 serving
This recipe pairs perfectly with the Chateau de Paraza 'Cuvée Spéciale' Rouge Syrah Blend 2017 from Minervois, France.

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