• 1 shallot, roughly chopped
  • 1 red pepper, seeded and roughly chopped
  • 3 cloves garlic, roughly chopped
  • 14g flat-leaf parsley
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 lemon, zested and juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 3 red bird's eye chilies, diced
  • 1½ tbsp soft dark brown sugar
  • 2 x 775g pork rib rack


  1. 1

    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.

  2. 2

    Place the ribs on a baking sheet and cover with the marinade. Leave to marinade for at least 2 hours, or preferably overnight.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 3274kj 782kcal 39%
  • Fat 56.8g 81%
  • Saturates 20.1g 101%
  • Sugars 7.1g 8%
  • Salt 0.51g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1122kj/268kcal

Each serving provides

7.5g carbohydrate 1.6g fibre 58.9g protein

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