These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 12 servings |
Ingredients
- 3 garlic cloves, crushed
- 2 fresh red chillies
- Sea salt and freshly ground black pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried chilli flakes
- 4 tablespoons olive oil
- 1 rack pork belly ribs
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 2 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 363 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 86 mg |
| Sodium | 330 mg |
Reviews
Superb, I’ve made these three times now.
Mmmm…Nah, sorry Jamie, I like a lot of your recipes but I guarantee this one is from your team, not you. If you have ever eaten Southern Style ribs from a BBQ pit in any one of half a doz different States, or even Tony Roma’s, you would know what I mean. The best thing I can say is that the ribs were tender. There is no punch to the marinade, bugger all smokiness and the citrus just drowns the pork. Edible but definitely not “the best ribs ever” !! Oh, and I am a kiwi from NZ but I did spend a few years in the good ole USA, the home of real ribs…
We liked the flavors but we prefer the low and slow cooking method.
i loved this recipe. it was different from what i usually do. there was no leftovers, my family adored this recipe.
Omit the oil, use stubbs rub and some dried Chipotle powder, like Paul Prudomes, with plenty of garlic rubbed in and cook them on a holland grill with a combination of hickory and maple wood chips or pellets – Get a big rack of spare ribs and trim off the flap meat and the back part behind the ribs (I cook this too and use it to make pinto beans later) the orange-lime-honey glaze is killer with these cooked this way – The dried chipotle powder adds a nice smokey kick! You could use a regular grill using wood chips for the same result!
Not as spicy as I had hoped and although the meat was juicy and flavorful, I prefer a little more of a sauce on the ribs.
It was a quick and very easy dish to enjoy. It was very unique flavor but very good. however the clean up was a little difficult for the fact that the honey was burnt onto the pan.