Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure? … Check This Amazing Recipe: Calabrian pork ribs
How to Make Calabrian pork ribs
Preparation time:
less than 30 mins
Cooking time:
over 2 hours
Serves:
Serves 4–6
Ingredients
For the marinade
- 100ml/3½fl oz olive oil
- 2 tbsp red wine vinegar
- 4 medium hot red chillies
- ½ red pepper
- 1 head garlic
- few sprigs fresh thyme
- few sprigs fresh rosemary
- 1 tsp dried oregano
- ½ tsp dried red chilli
- 1 rack pork
- salt and freshly ground black pepper
To serve
- lemon
- 200g/7oz quick-cook polenta
Method
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Preheat the oven to 140C/Fan 120C/Gas 1.
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Put all the ingredients, except the pork, into a blender and blend until fairly smooth.
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Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered.
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Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.
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Cook the polenta according to packet instructions and season well.
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Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up.
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To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side.
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Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta.
