PIRI PIRI PORK RIBS! FIREEEE! These are spicy, tangy, bold and finger-licking good!! Such a simple #recipe worth getting a little messy for!
Serves 2-3
INGREDIENTS
Piri Piri Sauce
4 long red chillies, roughly chopped
3 cloves garlic, crushed
2 large jarred roasted red peppers, drained
¾ teaspoon smoked paprika
½ teaspoon salt
Juice of 1 lemon
3 tablespoons white vinegar
4 tablespoons olive oil
1kg Australian Pork ribs*
1 cup water
*Note: The membrane across the back of the rib bones may be removed by sliding a butter knife or the handle of a spoon under the membrane and pulling firmly away from the bones. This will allow the meat to come off the bone more easily once cooked, but is completely optional.
METHOD
1. Place all the sauce ingredients in a blender and blitz until smooth. Then reserve half the sauce in a bowl for basting and several tablespoons in a separate sauce dish for serving.
2. Marinate the ribs in the remaining sauce, coating both sides evenly. Allow the ribs to marinate for at least 30 minutes. The ribs can be marinated overnight in the fridge.
3. Preheat the oven to 180C. Then place the ribs on a rack over a lined tray. Add 1 cup of water to the tray then roast the ribs for 1 hour.
4. After 1 hour baste the ribs generously with some of the reserved sauce. Place the ribs back in the oven for 10-15 minutes, then baste again. Continue roasting and basting intermittently for 30 minutes, basting one last time lightly when you remove the ribs from the oven.
5. Allow the ribs to rest for 10-15 minutes before slicing and serving with the reserved sauce.
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