Skip to content
Keys Kids Club
The Ocean Keys Edit
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
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.
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.
Let ribs rest 10-15 minutes, then slice and brush with any remaining pan juices. Scatter over baby herbs or coriander
Become a VIP
AMP Capital Shopping Centres
© COPYRIGHT AMP CAPITAL SHOPPING CENTRES 2019. ALL RIGHTS RESERVED.
Pop up subscription panel
Close Subscription Panel
Receive the latest news, offers and events
Which category best describes you?:
Food, Dining & Entertainment