serves
4
prep
30 minutes
cook
2 hours
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 1 rack USA-style pork ribs, approx. 1.5kg
For the marinade
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 1 tsp grated ginger
- ½ tsp cumin seed
- 1 tsp ground coriander seed
- 1 tbsp hot paprika
- ½ skin-on lemon, finely chopped (or puréed)
- ¼ cup (60 ml) lemon juice
- 2 tbsp brown sugar
- 1 tsp dried mustard powder
- 400 g can crushed Italian tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp salt
Serves: 4 as share plate
Marinating time: Overnight
Instructions
- To make the marinade, heat the olive oil in a large frying pan over low heat. Add the onion and cook, stirring, for 5 minutes, or until softened. Add the ginger and spices. Cook for 5 minutes further, stirring occasionally, until fragrant. Don’t let the spices burn.
- Add the remaining ingredients, except the ribs, and simmer gently for 15 minutes, stirring occasionally (add a splash of water if the pan looks dry).
- Remove from the heat and allow to cool. Place the ribs into a large container, pour over the marinade and massage the ribs to coat. Refrigerate overnight.
- When ready to cook, preheat the oven to 170˚C (150˚C fan-forced). Place the ribs into a large baking tray lined with baking paper. Add half a cup of water to the tray, cover the ribs with a sheet of baking paper, then a sheet of foil, then bake for 1 hour. Remove from the oven, turn the ribs, then cover and bake for a further 20 minutes.
- Uncover and bake, basting every 5-10 minutes, until the marinade begins to caramelise. Add a splash of water to the pan if it looks dry. The ribs should be complete after around 2 hours of cook time, or until the meat pulls apart easily.
- Remove from the oven and serve with plenty of napkins to mop up the saucy smiles.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
