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Braised, spiced pork ribs

Method

  • Grind the salt, coriander and allspice with a mortar and pestle (or briefly in a food processor). Add the garlic, fresh ginger, Spanish mix, ground ginger and sambel.
  • Place the spice mixture in a large heavy-bottomed pan with the red wine, vinegar, ketchup, ground pepper and maple syrup. Mix well and reduce over a high heat until reasonably thick. Then add the thyme and rosemary. Mix well and toss in the pork until well coated. Allow to cool for 5-10 mins and when ready refrigerate for at least 4 hours (preferably overnight).
  • When ready, preheat oven to 190°C fan forced (210°C normal).
  • Place the ribs in an oven tray, add the stock and mix well. Then cook in the oven for about 1¼ hours until the meat is very tender.
  • When the ribs are almost ready, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • To serve, mound the pasta on individual plates and top with the ribs and the cooking juices.

Ingredients

  • 1 tspn sea salt flakes
  • 1 tbsp coriander seeds
  • 1 heaped tspn whole allspice
  • 4 garlic cloves, crushed
  • a good knob of fresh ginger, grated
  • ½ tbsp McCormick's Spanish mix (or paprika)
  • 1 tbsp sambel oelek (or any chilli paste)
  • 1 tspn ground ginger
  • ½ cup red wine
  • 1-2 good splashes red wine vinegar
  • ½ cup tomato ketchup
  • freshly ground pepper
  • ¼ cup maple syrup
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 2 tbsp fresh rosemary needles, roughly chopped
  • 2 kg baby back pork ribs, individually cut
  • 2-3 cups chicken stock
  • 400 egg pasta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm