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Ingredients
Method
- 800g cut pork spare ribs
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- Salt and pepper
- Place all the ingredients - apart from the ribs - in a large bowl, and mix well to combine. Stir in the ribs and coat completely with the marinade, then leave overnight in the fridge to infuse.
- Preheat the oven to 180C. Transfer the ribs and the marinade to a roasting tin, cover with foil and roast for 20 mins. Remove the foil and roast for 7 mins more, or until browned and sticky. Serve immediately with a heap of cheaps and some slaw.
25 mins
4 serving
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