Prep 20 mins
Cook 40 mins
A sticky, sweet and sour marinade and sauce makes the taste of these ribs explode in your mouth! Try serving them on a bed of rice. Of course, if you prefer, you can cook them on the barbecue but be sure to boil the marinade well before using.
- 1 kg boneless pork ribs (belly or similar)
- 5 cloves garlic, crushed and chopped
- 3 teaspoons paprika
- 3 tablespoons cider vinegar
- 3⁄4 cup brown sugar, firmly packed
- 1⁄2 cup Worcestershire sauce
- 3⁄4 cup tomato paste (concentrated tomato puree)
- 1 teaspoon chili, crushed (or more to taste)
- 1 large lemon, juice and finely grated rind
- Combine all marinade ingredients in a large non-metal dish.
- Stir until well combined.
- Add the ribs to the marinade and spoon mixture over until they are covered well on both sides.
- Cover and refrigerate for several hours or, preferably, overnight.
- To Cook: Place an oven rack on the top shelf of the oven.
- Preheat oven to 200C (400F).
- Line a roasting tin with foil.
- Place a well-oiled roasting rack in the roasting tin.
- Remove ribs from marinade, making sure they are well coated, and place onto the roasting rack.
- Cook on the top shelf of the oven for 30-40 minutes (turning once).
- While ribs are cooking, pour marinade into a small saucepan.
- Cook until the sauce boils.
- Boil until mixture thickens slightly.
- Serve ribs on a bed of rice and pour over sauce.
Sorry, but this recipe didn't work for me. The ribs were not flavourful at all (I marinated overnight) and rather tough. The sauce was ok but I've made better. Too bad, as it was such an easy recipe!
Followed the recipe but mine turned out tasting like chili powder and lemon.... Was not impressed.
I made the rub exactly as given and everybody loved it. I baked the ribs for half the time given. For the last half I grilled the ribs on the barbecue (medium high heat) using mesquite wood chips to smoke it as it grilled. They came out not only tasty, but nice and tender. ~The Mad Slovak~