Slow-roasted Rosemary spare ribs
I do love fall-off-the-bone pork ribs, it’s my ultimate comfort food! The secret of yummy, succulent ribs is, of-course, slow cooking, which in my time-poor household can only be done at the weekend. These slow-roasted Rosemary spare ribs have a Mediterranean vibe – they are delicious with some baked potatoes, pesto or gremolata poured over. They are ideal for parties and BBQs in the summer as they can be baked well ahead and finished off on the grill of BBQ.
Ingredients
Method
- Preheat the oven to 150°C.
- Lay the ribs in a large baking tin. Season with salt and pepper.
- Peel and roughly chop the onion and garlic. Deseed the chilli, if used, and roughly chop the flesh.
- Put the chopped vegetables in a small food processor. Add the rosemary leaves and all the other ingredients. Whiz, until you get a coarse paste.
- Rub or brush the ribs with the paste, then cover the dish with foil.
- Roast in the oven for 2.5 hours, until the meat is tender. Transfer the ribs to a baking sheet and turn the grill on. Brown the ribs on each side for 5-10 minutes.
- Serve with the chopped parsley and lemon wedges (or some pesto sauce or gremolata).