Ingredients
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5 cloves garlic, crushed and chopped
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3 teaspoons paprika
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3 tablespoons cider vinegar
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3/4 cup brown sugar, firmly packed
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1/2 cup Worcestershire sauce
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3/4 cup tomato paste (concentrated tomato puree)
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1 teaspoon chili, crushed (or more to taste)
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1 large lemon, juice and finely grated rind
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1 kg boneless pork ribs (belly or similar)
Instructions
- 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.