Make an easy peri peri-style marinade for this shareable pork ribs recipe, and leave them to slow cook all afternoon to juicy perfection
Place the shallot, pepper, garlic, parsley, paprika, oregano, lemon zest and juice, vinegar, olive oil and chilies in a mini food processor and blitz until smooth. Set aside one third and mix the sugar into the remaining marinade.
Place the ribs on a baking sheet and cover with the marinade. Leave to marinade for at least 2 hours, or preferably overnight.
Preheat the oven to 160°C/fan 140°C/gas mark 3. Cover the ribs with tin foil and bake for 3½-4 hours, until completely soft when inserted with a knife. Turn the oven up to 200°C/fan 180°C/gas mark 6 and cook for a further 10-15 minutes, until sticky and deep golden all over. Leave to rest for 10 minutes before cutting into individual ribs and serving with the reserved sauce.