Spanish Spare Ribs

Charmaine Lu -

  • 800g ready-cut pork spare ribs
  • 2 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp tomato paste
  • 2 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 2 tsp hot smoked paprika
  • 1 tsp cayenne pepper
  • Place all the ingredients in a large bowl and mix well, stirring until evenly coated. Cover and leave to marinate in the fridge for at least 3 hours, or preferably overnight.
  • When ready to cook, preheat your oven to 180C. Transfer the ribs to a large roasting tin and pour over the remaining marinade from the bowl. Cover with foil and roast for 20 mins, then remove the foil and roast for 5 mins more. When browned, sticky and cooked through, transfer to a serving plate and enjoy as part of a barbecue feast or with rice or crusty bread.
25 mins
4 serving