Marinate these pork ribs for as long as possible and then make sure the meat is cooked until it’s meltingly tender before rolling up your sleeves and getting stuck in. Kids love them and leave clean bones and clean plates behind, even if their faces and hands aren’t!
These ribs are great with a salad full of juicy tomatoes, crisp lettuce and a sliver or two of red onion. They are sublime with the hand cut chips that the Brixton Village Grill team prepare daily. No wonder people invite themselves to Cidalia’s house every time she cooks...
In a pestle and mortar, crush the garlic, coriander and paprika, seasoning well with salt and black pepper. Add the wine and pour over the ribs. Allow them to marinate for at least 30 minutes, but up to two days, in the fridge for the most flavoursome meat possible.
The best way to cook these ribs is to barbecue them over charcoal for tender meat and a delicious smokiness. Wait until the flames have died down and the coals glow white (it may be easier to do them as racks of ribs). Cook the ribs for about 15–20 minutes or until they’re starting to crisp round the edges.
If you don’t have a barbecue, these grill beautifully. Get the grill as hot as possible and cook the ribs for 15 minutes, turning them at least once. Serve piping hot.
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