Calabrian pork ribs

1. 1

   Preheat the oven to 140C/Fan 120C/Gas 1.

2. 2

   Put all the ingredients, except the pork, into a blender and blend until fairly smooth.

3. 3

   Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered.

4. 4

   Bring the foil together to make a parcel then put in the oven. Bake for between 2-3 hours, making sure you check after 2 hours - the meat should be cooked through and tender but nowhere near falling off the bone.

5. 5

   Cook the polenta according to packet instructions and season well.

6. 6

   Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs - it is easier to follow the bone by turning bone side up.

7. 7

   To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places - this should take 3-4 minutes on each side.

8. 8

   Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.