Pork ribs with red onion pickle

Pork ribs with red onion pickle

Costelas de porco com salmoura

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

After a long marinade and a gentle cook, these ribs are sweet and sticky. I love to offset their richness with sharp, salty pickles.

Ingredients

Quantity Ingredient

Red onion pickle

Quantity Ingredient
1 x 400g jar
1 red onion, thinly sliced into moons
1 garlic clove, thinly sliced
150ml apple cider or white wine vinegar
11/2 teaspoons fine salt
3 teaspoons caster sugar
1 teaspoon finely chopped fresh chilli
10 coriander seeds
5 black peppercorns
1 bay leaf

pork ribs

Quantity Ingredient
1 tablespoon Piri piri sauce
1 tablespoon Roasted red pepper paste
1 tablespoon lemon juice
1 rack pork ribs, with plenty of meat
freshly ground black pepper
3 tablespoons white wine
60ml water
Piri piri oil, to serve (optional)

Method

  1. Ideally, make the pickle a day before you’d like to serve it. Thoroughly clean a heatproof jar (including the lid) in hot soapy water, then place the jar in a low oven for 15 minutes.
  2. Place the onion slices and garlic in a bowl and cover with freshly boiled water. Let it sit for 1 minute, then drain. Set a non-reactive saucepan over a medium heat and bring the vinegar to a simmer along with the salt, sugar, chilli, coriander seeds, peppercorns and bay leaf. Once the sugar and salt have dissolved, add the drained onion and garlic and cook for 1 minute. Finally, pour the whole lot into the sterilised jar. Seal the jar and allow to cool. The pickle will be ready to eat in 1–2 hours and will keep for at least 1 month in the fridge.
  3. To prepare the ribs, mix together the piri piri sauce, massa de pimentao or red pepper paste and lemon juice in a bowl. Rub this marinade into the pork ribs and place in the fridge for a couple of hours, or overnight, if possible.
  4. When ready to cook, preheat the oven to 160°C. Season the ribs all over with black pepper and place in an ovenproof roasting dish. Cook for 1 hour, then remove from the oven and place the ribs on a large piece of foil: pour over the wine and the water, then seal the foil tightly and return to the oven for another hour.
  5. When the meat is really tender, serve straight away or flash the ribs under a very hot grill (broiler) to crisp up. Cut into individual ribs, or leave whole to take to the table, and serve with a little tangle of the sour red onion pickle on the side.
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