These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter.<\/p>\n
Serves<\/strong> Cooking time<\/strong> Ingredients<\/strong> First cut the ribs into rows of 4 or five to make it more manageable (unless to have a huge pan!)<\/p>\n Put them in a pan of cold salted water and bring to the boil; leave them to boil for 5 mins skimming as you go; this will give you a nice soft texture to the meat.<\/p>\n Drain and set the ribs aside.<\/p>\n While the pork is in the water you can make your marinade by simply adding all the ingredients together in a bowl except the wine.<\/p>\n Add the pork and the marinade to the pot you are going to cook them in and massage the marinade into the meat; you can leave to rest for a while or just carry on. \u00a0Place the pan on a high heat and then add the wine; cook over a high heat for about 5 mins to burn off the alcohol then place a lid on the top and transfer to an oven at \u00a0 160 c.<\/p>\n Check after 90 minutes and move the ribs around so they get an even cook. \u00a0They will be ready within about 2 1\/2 to 3 hours; the meat should be almost falling off the bone.<\/p>\n Transfer to a plate and scatter over some spring onion to serve<\/p>\n
\n4<\/p>\n
\n3 hours<\/p>\n
\n1kg of pork ribs
\n2 garlic cloves crushed
\n1 onion finely diced
\n1 tbsp salt
\n1 tbsp smoked hot paprika
\n1 tsp chilli flakes
\n250 ml wine
\n2 tbsp worcester sauce
\n1 tbsp red wine vinegar
\nLeaves from a few thyme sprigs
\n1 tbsp garlic salt
\n1 tbsp tomato ketchup<\/p>\n