Saturday February 13 2016

Mouth-watering roasted pork ribs


By Maria Murore

All pork lovers will attest to the saying “the nearer the bone, the sweeter the meat!” which seems to be reason as to why pork ribs are so tasty! Please note that all pork dishes whatever the recipe, should be well cooked to make them safe to eat.

Serves 4
2kg pork ribs 250 ml (1 cup) sherry/wine
4 large ripe, red tomatoes
2 tbsp tomato paste
2 large onions 4 cloves garlic
4 tbsp soy sauce 4 tbsp honey
2 tbsp ginger, finely grated Salt to taste
1-2 small red, yellow or orange Scotch Bonnet chilies (round fragrant chilies)


1. Trim the ribs of excess fat and sinew. Discard the sinew. Chop the fat into small pieces and put aside. Cut the ribs into pieces with a sharp knife, so that each piece has four ribs. Cover and put aside.

2. Slice the onions and finely grate the garlic. Finely chop the tomatoes and chilies, if using.

3. In a large pan heat the pieces of fat on medium-high heat and cook the fat stirring to extract its oil. Pour it out into another pan.

4. Remove two tablespoons of oil from the fat, heat it in a large pan and briskly fry the onions, garlic and ginger until golden. Add the soy sauce, tomato paste, chilies and a little salt. Cook stirring for 1-2 mins. Add the fresh tomatoes and continue cooking, until the tomatoes are done. Add the sherry or wine and honey and bring to the boil, reduce the heat and simmer for 1 minute.

5. Add the pork ribs with enough water to just cover them. Stir well, cover the pan and cook on medium heat for 1 hour.

6. Remove the ribs from the pan and save the sauce.

7. Heat the oven to 200C/400F/Gas mark 5. Oil the roasting pan with 2 tbsp of the oil from the pork fat and heat until sizzling. Add the pork ribs and roast evenly on both sides basting occasionally with a little of the sauce, until the ribs are tender and well cooked. When done the ribs should be well browned, succulent, glossy and not too dry. Serve with drinks and a dressed salad of your choice.