Food & Drink

Smokey Pork Ribs by Kate Gibbs


  • 2 tbs tomato paste
  • 1/3 cup apple cider vinegar
  • 3 tbs brown sugar
  • 1 tbsp paprika
  • 2 tsp dried ground coriander
  • 4 garlic cloves, crushed
  • 1.5kg free-range pork spare ribs
  • 1 bunch coriander, leaves chopped, or ½ cup mixed baby herbs


  1. For the marinade, combine the tomato paste, vinegar, sugar, paprika, ground coriander and garlic in a bowl with 2 teaspoons sea salt. Add ribs, turn to coat then cover and chill for 4 hours or overnight, then bring to room temperature before cooking.
  2. Preheat oven or barbecue with a lid to 160C. Remove ribs from marinade, reserving the marinade, and place in a large roasting pan. Cover with foil and cook for 1 hour (lid down if using barbecue). Remove foil and increase heat to 200C. Add ¼ cup water to the pan. Baste the ribs with reserved marinade. Cook a further 50 minutes (lid down), basting the ribs with the pan juices every 20 minutes, scraping the pan if necessary.
  3. Let ribs rest 10-15 minutes, then slice and brush with any remaining pan juices. Scatter over baby herbs or coriander