My recipe posts have turned very vegetarian of late, what with my recent foray into home-made pickles and sauces. That’s not to say I haven’t been enjoying meat – I have. On Sunday for example I needed my husband to assemble an IKEA bed. Despite some initial resistance he was more than happy to help when I offered to make slow cooked pork ribs as a thank you dinner (yes a bribe).
I’ve made this pork recipe a few times now and I’m confident it’s a winner. Unlike many recipes for pork ribs that call for lots of sweetness this one is sugar free. I cut it out of the Good Food supplement in the newspaper way back in 2012, and have been making it ever since.
The original recipe is from Karen Martini and I’ve adapted it to:
- Remove the sugar and golden syrup/treacle (I’ve shown the quantities below in case you do add them).
- Marinate the pork in advance to allow the smokey and spicy flavour to develop.
- Slow down the cooking time to create a more tender result.
You’ll get a generous serving for two from 1kg of pork ribs (around 50% of the weight is bones). So double or even triple this recipe for more people.
- 1kg pork ribs – buy the best meat you can afford (organic if possible)
- 1.5 tsp smoked paprika
- 1.5 tsp celery seeds (optional so don’t worry if you don’t have any)
- 2-3 cloves of garlic, crushed
- 1 tbsp salt – ideally Himalayan salt
- 1.5 tbsp coriander seeds, lightly crushed
- 1 tbsp cumin
- 1 tbsp tomato paste
- 150ml – 200 ml of beer (an IPA is recommended)
- A few black peppercorns
- Up to 1 tbsp of olive or coconut oil
- Optional – add a natural sweetener like stevia (or 1 tbsp each of sugar and golden syrup /treacle)
Steps to prepare
1. Marinate the pork.
Mix all of the ingredients other than the beer in a bowl to make the marinade. Chop the ribs into pieces – either individual ribs or 3-4 ribs per piece. Coat the ribs with the marinade and leave in the fridge overnight or at least for a couple of hours. If you simply don’t have time to marinade that’s ok just move immediately to step 2.
2. Slow cook the pork.
Remove the pork from the fridge one hour before cooking and pre-heat the oven to 150C. Pour the beer over the ribs, cover tightly with foil and then add to the oven. Now you can sit back for up to 90 minutes.
3. Cook for a crispy finish.
After 90 minutes remove from the oven and uncover the ribs. Turn up the heat to 200C and cook for another 20 minutes or so. Ideally turn them once during this time.
Don’t have time to slow cook? Then reduce the cooking time to one hour by cooking the ribs at 220C for just 40 minutes. Then uncover and cook for a further 20 minutes at 220C.
Serve with my home-made tomato sauce and a simple cabbage salad or slaw.
- Be sure to buy enough pork ribs because around 50% of the weight is bones. A man with a huge appetite could probably get through 1kg alone.
- Ribs are supposed to be messy so make a mess when eating them. If you end up with sauce all over your face and a stack of bones left at the end like me then chances are you’ve enjoyed an excellent pork feast.
By Feast Wisely
Other recipes you might like
- Lamb ribs oven-cooked and BBQ finished
- Pork shoulder slow cooked with crispy crackling
- Home-made tomato sauce
- Pulled pork sliders with BBQ sauce