Sticky Spanish Pork Ribs

Charmaine Lu -
  • 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