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Serves
US | Metric
Ingredients
For the Ribs
  • 1 kg Pork Ribs
  • 1 litre Chicken/Veg Stock
  • 2 tsps Salt
  • 1 tsp White Pepper
For the Sauce
  • 7 Cloves Garlic, roughly chopped
  • 3 Large Red Chillies, roughly chopped
  • Handful of Coriander, roughly chopped
  • 1 tsp Smoked Paprika
  • 1 Lemon, juiced
  • 5 tbsps Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Handful of Coriander, roughly chopped for garnish
Slow Cooked Garlic Chilli Ribs Slow Cooked Garlic Chilli Ribs

Slow Cooked Garlic Chilli Ribs

Real melt in your mouth stuff! Slowly braised then basted in a heady garlic and chilli sauce, they have a serious kick! A nice alternative to your sticky rib recipes...great on the BBQ to give you all the spring time feels!

Prep 15 minutes
Total 2 hours 30 minutes
  1. Preheat the oven to 150℃
  2. In a baking tray, arrange the pork ribs so they fit in snugly. Season with the salt and white pepper then pour over the stock until the majority of the ribs are immersed in the liquid - you may need a little more stock depending on the size of your tray. Cover well with a couple of layers of foil and place in the oven to slowly braise for 2 hours.
  3. After the two hours, take out of the oven and drain the cooking broth - I tend to throw this away because ribs make the stock quite fatty. Place the ribs on a wire rack over an oven tray to dry whilst you make the sauce.
  4. In a pestle and mortar pound the garlic, chillies and coriander together to make a paste, add in the lemon juice, smoked paprika, dried oregano, oil, salt and pepper. Mix well until you have quite a thick sauce - you don't want it too runny as it needs to stick to the ribs. Adjust with any extra seasoning as this point if you feel it needs it and retain a tablespoon for plating.
  5. Turn your oven to grill and set on a medium high heat, leave the ribs on the wire rack they have been drying on and baste each rib with the sauce making sure every one of them is well coated. Place under the grill in the middle of the oven and grill for 10mins, take out and baste with some more sauce then pop back in for another 5mins. The ribs are already cooked from being braised before so this stage is to simply add flavour and crisp them up.
  6. Take out of the oven and place on a big serving board, drizzle the remaining tablespoon of sauce over the ribs and garnish with a sprinkling of coriander leaves. Make sure you take one first because as soon as they hit the table they wont last very long!

Slow Cooked Garlic Chilli Ribs

Real melt in your mouth stuff! Slowly braised then basted in a heady garlic and chilli sauce, they have a serious kick! A nice alternative to your sticky rib recipes...great on the BBQ to give you all the spring time feels!

favorite
print
rate
Prep 15 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
For the Ribs
  • 1 kg Pork Ribs
  • 1 litre Chicken/Veg Stock
  • 2 tsps Salt
  • 1 tsp White Pepper
For the Sauce
  • 7 Cloves Garlic, roughly chopped
  • 3 Large Red Chillies, roughly chopped
  • Handful of Coriander, roughly chopped
  • 1 tsp Smoked Paprika
  • 1 Lemon, juiced
  • 5 tbsps Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Handful of Coriander, roughly chopped for garnish

  1. Preheat the oven to 150℃
  2. In a baking tray, arrange the pork ribs so they fit in snugly. Season with the salt and white pepper then pour over the stock until the majority of the ribs are immersed in the liquid - you may need a little more stock depending on the size of your tray. Cover well with a couple of layers of foil and place in the oven to slowly braise for 2 hours.
  3. After the two hours, take out of the oven and drain the cooking broth - I tend to throw this away because ribs make the stock quite fatty. Place the ribs on a wire rack over an oven tray to dry whilst you make the sauce.
  4. In a pestle and mortar pound the garlic, chillies and coriander together to make a paste, add in the lemon juice, smoked paprika, dried oregano, oil, salt and pepper. Mix well until you have quite a thick sauce - you don't want it too runny as it needs to stick to the ribs. Adjust with any extra seasoning as this point if you feel it needs it and retain a tablespoon for plating.
  5. Turn your oven to grill and set on a medium high heat, leave the ribs on the wire rack they have been drying on and baste each rib with the sauce making sure every one of them is well coated. Place under the grill in the middle of the oven and grill for 10mins, take out and baste with some more sauce then pop back in for another 5mins. The ribs are already cooked from being braised before so this stage is to simply add flavour and crisp them up.
  6. Take out of the oven and place on a big serving board, drizzle the remaining tablespoon of sauce over the ribs and garnish with a sprinkling of coriander leaves. Make sure you take one first because as soon as they hit the table they wont last very long!