These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Ingredients
- 3 garlic cloves, crushed
- 2 fresh red chillies
- Sea salt and freshly ground black pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried chilli flakes
- 4 tablespoons olive oil
- 1 rack pork belly ribs
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 2 tablespoons honey
Directions
Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
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By sewing_7215299
Brookfield, WI
on February 08, 2010
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We liked the flavors but we prefer the low and slow cooking method.
By sharon228
gulfport, MS
on August 15, 2008
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i loved this recipe. it was different from what i usually do. there was no leftovers, my family adored this recipe.
By hbmikeinslc
Lake Elsinore, CA
on March 08, 2008
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Omit the oil, use stubbs rub and some dried Chipotle powder, like Paul Prudomes, with plenty of garlic rubbed in and cook them on a holland grill with a combination of hickory and maple wood chips or pellets - Get a big rack of spare ribs and trim off the flap meat and the back part behind the ribs (I cook this too and use it to make pinto beans later the orange-lime-honey glaze is killer with these cooked this way - The dried chipotle powder adds a nice smokey kick! You could use a regular grill using wood chips for the same result!
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