Go Back

Festive pork ribs

If you want some lovely party-food during the winter holidays, try these festive pork ribs with a port glaze! They can be served as nibbles and tapas or are perfect for sharing around the dinner table! You can precook the ribs and finish off the glaze just before your party!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 rack of pork ribs about 750g
  • 1 tsp course sea salt
  • 1 tsp Peppercorn
  • 1 tsp fennel seeds
  • 1 tsp chopped fresh rosemary
  • 1 clove of garlic
  • 1 tsp Dijon mustard
  • 1 Tbsp olive oil
  • For the port glaze:
  • 100 ml red port
  • 1 Tbsp honey
  • 1 star anise
  • 3 cloves
  • ½ cinnamon stick

Method
 

  1. Preheat the oven to 170°C.
  2. Crush the salt, peppercorn, fennel seeds, garlic and rosemary using a pestle and mortar. Add the mustard and the oil.
  3. Rub the rack with this mixture then put it in a baking tray. Cover the tin with foil then put it in the oven for an hour and a half.
  4. Meanwhile put the glaze ingredients into a small saucepan and bring to the boil. Reduce it to half to a thick syrup. Let it cool.
  5. When the ribs are cooked, brush the glaze all over the ribs and put it back into the oven. Turn the heat up to 200C and bake for about 10-15 minutes (uncovered), until the skin is dark and sticky.
  6. Wrap the ribs in the foil and rest for 10 minutes before cutting them up along the bones.