Ribs two ways – hot & spicy and porchetta style

I really enjoy food that you can eat with your fingers and not worry about getting messy! Ribs are the perfect excuse to get stuck in and forget dinner table etiquette. I’ve come up with two ways of preparing the ribs; one sweet and herby and the other hot and spicy. The sweet and herby version mimics the flavours of the traditional Italian style porchetta. I’ve cooked these ribs in the oven but you could also use your BBQ – if the ribs are particularly meaty I would be tempted to start them off in the oven and finish them for the last 5 – 10 mins on the BBQ so you get that charred flavour whilst still ensuring the meat is cooked through.

Serves: 3 - 4 (as a starter)

Difficulty: Easy

Time: 1.30 hrs

Ingredients

For the ribs:

For the hot & spicy sauce:

  • 4 tbsp Sriracha chilli sauce
  • 3 tbsp tomato ketchup
  • 2 tbsp rice wine vinegar
  • 5 dashes of Worcestershire sauce
  • ½ tsp mustard powder
  • 75g butter
  • ½ tsp caster sugar

For the porchetta marinade:

  • 6 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 2 sprigs fresh rosemary
  • 6 sage leaves
  • 1 tbsp fennel seeds
  • 3 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 2 tbsp runny honey
  • Sea salt

Ribs two ways – hot & spicy and porchetta style

I really enjoy food that you can eat with your fingers and not worry about getting messy! Ribs are the perfect excuse to get stuck in and forget dinner table etiquette. I’ve come up with two ways of preparing the ribs; one sweet and herby and the other hot and spicy. The sweet and herby version mimics the flavours of the traditional Italian style porchetta. I’ve cooked these ribs in the oven but you could also use your BBQ – if the ribs are particularly meaty I would be tempted to start them off in the oven and finish them for the last 5 – 10 mins on the BBQ so you get that charred flavour whilst still ensuring the meat is cooked through.

Method

  1. First prepare the ribs (both styles are treated the same at this stage). Cut the rack in to individual ribs and coat them in the garlic powder. Cover and leave to marinate for at least 30 mins; they can be left in the fridge overnight but will need to be returned to room temperature before roasting.
  2. Preheat the oven to 210°C (fan) and oil a baking tray. Tumble the ribs on to the tray and cook for 10 mins. After this time remove the ribs from the oven and reduce the temperature to 150°C (fan).
  3. While the ribs are cooking for the first 10 minutes you can make the porchetta marinade. Finely chop the herbs and add to a large pestle and mortar with the peeled garlic cloves, fennel seeds and a generous pinch of salt. Pound together the ingredients until you have the start of a dry paste. Next add the olive oil and honey and mix well. If you don’t have a pestle and mortar, you just need to make sure everything is finely chopped and then mix together in a bowl.
  4. Separate the ribs in to two smaller roasting tins. Toss half the ribs in the porchetta marinade and leave the other half plain. Return to the oven (placing the plain ribs on the top shelf and the porchetta ribs on the middle shelf) and cook for a further 30 mins. Make sure you turn the meat half way through the cook.
  5. While the ribs are back in the oven you can make the hot and spicy sauce. Stir together all the ingredients in a saucepan over a low heat until well combined and just simmering. Keep warm.
  6. Once the meat is ready remove the porchetta ribs and place them on a serving dish. Next toss the plain ribs in the hot sauce until well coated and then on to a serving dish.
  7. Eat with fingers and get messy!

To serve

  1. See photo below. I have served the ribs with a dill and sour cream dip, some fresh sweetcorn kernels mixed with dried chilli flakes and a squeeze of lime, and also a traditional tomato salsa. However you can have them simply with a green salad, crusty bread or sweet potato chips… the choice is yours.

 

Ribs & accompaniments